Creamy Slow Cooker Chicken Noodle Soup

Creamy Slow Cooker Chicken Noodle Soup

Creamy Slow Cooker Chicken Noodle Soup
This image courtesy of savorysimple.net

There's nothing quite like a bowl of homemade chicken soup to make things better. This recipe for Creamy Slow Cooker Chicken Noodle Soup is wonderful because not only does it feature fresh herbs and produce but it also simmers all day in the slow cooker to achieve maximum flavor potential. You won't find many other recipes for chicken noodle soup that are this rich and delicious, and that require such little time spent in the kitchen cooking! This is one of those slow cooker soup recipes that you'll find yourself making no matter the season, it's so incredibly tasty.

Notes


Leftover soup that is chilled may look broken once fat from the soup separates from the cream. Simply reheat the soup, stir, and it will come back together.  Boneless, skinless chicken breasts my be substituted for a leaner soup.



 



 

Serves8

Slow Cooker Time LOW8 hr

Cooking MethodSlow Cooker

Ingredients

  • 1 tablespoon grapeseed oil (or any neutral high heat oil)
  • 1 pound boneless skinless chicken thighs
  • 2 cups yellow onion, diced (1 large)
  • 1 cup celery, sliced (about 3 ribs)
  • 1 cup carrots, sliced (about 3 medium)
  • 2 cloves garlic, minced
  • 5 cups chicken stock, preferably homemade
  • 3 1/2 cups water
  • 5 cups egg noodles, uncooked
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh parsley, chopped
  • 1/2 cup heavy cream (optional)
  • 1 tablespoon fresh squeezed lemon juice
  • 2 teaspoons salt or to taste
  • fresh ground black pepper, to taste

Instructions

  1. Season the chicken thighs on both sides with salt and pepper. Heat the oil in a large skillet over medium high heat and brown the chicken thighs for several minutes on each side.

  2. Place the thighs in the slow cooker along with the onions, celery, carrots, and garlic. Pour in the chicken stock and water, cover, and cook on low for 6-8 hours.

  3. Carefully remove the chicken thighs and place on a cutting board. Add the egg noodles, sage, thyme and parsley to the slow cooker and turn the heat on high for 9-10 minutes.

  4. While the noodles are cooking, use two forks to gently shred the chicken. Once the noodles are cooked, return the chicken to the slow cooker. Stir in the cream (if using), lemon juice, salt and pepper.

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I have been looking for a few easy recipes for my slow cooker this winter, and this might be a winner. I love chicken noddle soup (and I love that this recipe requires little to no effort on my part). I don't think I've ever thought to make my chicken soup creamy, but this sounds delicious!

I like the ingredients in this chicken soup but prefer mine not to be creamy. I had to go hunting for a recipe for chicken noodle soup and found this one. I have never made it. I do agree that homemade chicken stock is probably better but who has the time to do that? I think the addition of lemon juice is a great idea.

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