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Cozy Slow Cooker Creamy Chicken Noodle Soup

Experience pure comfort with this incredibly easy Slow Cooker Creamy Chicken Noodle Soup. Tender chicken, thick egg noodles, and a rich, creamy broth make this a heartwarming meal perfect for chilly days or when you need a simple, delicious dinner.
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Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 2 frozen chicken breasts No need to thaw!
  • 8 cups chicken broth Use low-sodium if preferred
  • 1 can family-size cream of chicken soup
  • 1 stick butter ½ cup
  • 1 tsp poultry seasoning
  • 1 tsp onion powder
  • salt and pepper to taste
  • 1 bag dry egg noodles 12 oz
  • Fresh parsley or dill chopped, optional for garnish

Equipment

  • Slow Cooker
  • Cutting Board
  • Forks

Method
 

  1. Step 1: Grab your slow cooker. Toss in the frozen chicken breasts, chicken broth, the entire can of cream of chicken soup, your stick of butter, poultry seasoning, onion powder, and a sprinkle of salt and pepper.
  2. Step 2: Give everything a gentle stir to combine the ingredients.
  3. Step 3: Pop the lid on and set your slow cooker to HIGH. Cook for 4 hours.
  4. Step 4: After 4 hours, carefully remove the lid and take out the cooked chicken breasts.
  5. Step 5: Using two forks, shred the chicken on a cutting board or in a shallow dish. Return the shredded chicken back into the soup pot.
  6. Step 6: Add the dry egg noodles directly to the soup. Give it another good stir to make sure the noodles are submerged.
  7. Step 7: Put the lid back on and continue cooking on HIGH for another 30 to 60 minutes, or until the noodles are perfectly tender. Watch closely to prevent overcooking.
  8. Step 8: If the soup gets too thick as the noodles cook, stir in a little extra chicken broth until it's the desired consistency.
  9. Step 9: Taste and adjust the salt and pepper one last time before serving. Ladle into bowls and serve immediately, garnished with fresh parsley or dill if desired.

Notes

Substitutions & Additions: Feel free to toss in chopped carrots and celery at the beginning with the chicken. Peas or corn can be stirred in during the last 30 minutes of cooking. You can use other small pasta shapes like rotini or macaroni, but cook times might vary. Stir in fresh chopped parsley or dill just before serving for freshness. Add a teaspoon of garlic powder or a couple of minced cloves at the start if you love garlic. If you have leftover cooked chicken, add the shredded chicken during step 6 when you add the noodles, and cook only until noodles are tender.
Tips for Success: Don't overcook the noodles – watch them closely. Have extra broth or water on hand to thin the soup if needed as noodles soak up liquid. Always taste and season before serving, as slow cookers can mute flavors. If using thawed chicken breasts, you might only need 3-3.5 hours on HIGH initially. Serve with crusty bread for dipping or a simple side salad.
Storage: Once cooled, store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. To freeze, it's best to freeze the soup base (broth and chicken) without the noodles. Thaw, reheat the base, and cook fresh noodles separately or add them to the reheated base for the last 30 minutes.
FAQs: Yes, you can use fresh chicken breasts; reduce the initial cooking time slightly to 3-3.5 hours on HIGH. If you don't have cream of chicken soup, you could substitute with cream of mushroom or celery, or omit it for a traditional broth base, thickening slightly with a cornstarch slurry if desired. You can make this on the stovetop by combining ingredients (except noodles) in a large pot, simmering until chicken is cooked (25-30 mins for fresh), shredding chicken and returning to pot, then adding noodles and cooking until tender (8-10 mins).