This creamy and cheesy chicken noodle soup made in the slow cooker is the perfect comfort food, combining tender chicken, hearty noodles, and rich broth in one satisfying bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 boneless, skinless chicken breasts
3 carrots, peeled and diced
2 celery stalks, chopped
1 small onion, finely chopped
3 garlic cloves, minced
6 cups low-sodium chicken broth
1 tsp Italian seasoning
Salt and black pepper to taste
8 oz cream cheese, softened
1½ cups shredded cheddar cheese
1 cup heavy cream
2 tbsp unsalted butter
3 cups uncooked egg noodles
Instructions
-
Add chopped carrots, celery, onion, and garlic to the slow cooker.
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Place chicken breasts on top. Season with Italian herbs, salt, and pepper.
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Pour in chicken broth and cover. Cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred with two forks, and return it to the pot.
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Stir in cream cheese and cheddar. Mix until melted and smooth.
-
Add heavy cream and butter. Stir to blend.
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Add uncooked egg noodles. Cook on high for 15–20 minutes until tender.
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Taste and adjust seasoning. Serve hot.