A creamy, cheesy chicken noodle soup made in the slow cooker with tender chicken, hearty noodles, and a rich, flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 boneless, skinless chicken breasts
3 carrots, diced
2 celery stalks, chopped
1 small onion, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 tsp Italian seasoning
Salt and pepper to taste
8 oz cream cheese, softened
1½ cups shredded cheddar cheese
1 cup heavy cream or half-and-half
2 tbsp butter
3 cups egg noodles
Instructions
-
Add carrots, celery, onion, and garlic to the slow cooker.
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Place chicken on top, then season with Italian herbs, salt, and pepper.
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Pour in chicken broth, cover, and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred it with two forks, and return it to the pot.
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Add cream cheese and cheddar. Stir until fully melted and smooth.
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Stir in heavy cream and butter. Let heat through for 10–15 minutes.
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Add egg noodles and cook on high for 15–20 minutes, until tender.
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Taste and adjust seasoning. Serve hot.