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–+ servings
Chicken noodle soup with cream in a crockpot with a ladle.
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Creamy Chicken Noodle Soup

Classic chicken noodle soup amped up with cream and more seasonings. Perfect for a cozy dinner.
Prep Time25 minutes
8 hours
Total Time8 hours 25 minutes
Course: Soup
Cuisine: American
Servings: 8
Author: Sarah Olson

Equipment

Ingredients

  • 1 ½ lbs. boneless skinless chicken breasts
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 cup diced white onion
  • 2 garlic cloves minced
  • 2 tsp. dried basil (plus more for serving)
  • 1 tsp. salt
  • ½ tsp. dried thyme
  • ¼ tsp. pepper
  • 2 bay leaves

Wait to Add

  • 6 cups chicken broth
  • 1 cup heavy cream
  • 8 oz. wide or extra wide egg noodles (cook on stovetop- see directions)

Optional for Thickening

  • 3 Tbsp. water
  • 3 Tbsp. cornstarch
US Customary - Metric

Instructions

  • Add the chicken breasts, vegetables and spices to the slow cooker. Pour over the chicken broth.
  • Stir. Place the lid on the slow cooker. Cook on LOW For 6-8 hours.
  • When the cooking time is up, boil water to cook the noodles. Cook until the noodles are just done, DO NOT OVER COOK.
  • Shred the chicken with two forks (right in the slow cooker). Remove the bay leaf.
  • Add the heavy cream and strained noodles to the slow cooker.
  • If you would like the soup thicker, mix up the cornstarch and water. Add in with the cream and noodles.
  • Stir and serve. Add additional, salt, pepper and basil to taste. I think the more basil the better in this recipe.

Video

Nutrition

Calories: 350kcal | Carbohydrates: 31g | Protein: 24g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 1087mg | Potassium: 614mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5876IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 1mg

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