Ingredients
Scale
- 1 lb chicken breasts
- 4 cups chicken broth
- 2 cups egg noodles
- 1 can cream of chicken soup
- 1 cup heavy cream
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- Add chicken broth, cream of chicken soup, heavy cream, carrots, celery, onion, and garlic to the slow cooker.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in the egg noodles and cook on high for an additional 30 minutes or until the noodles are tender.
- Serve hot, garnished with fresh parsley.
Notes
For extra texture, shred the chicken well before returning it to the soup. Adjust seasoning to taste. For a thicker soup, use less broth or more cream.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian