Description
A comforting chicken noodle soup filled with tender chicken, creamy broth, and soft egg noodles, perfect for chilly evenings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 cup cream of chicken soup
- 2 cups egg noodles
- Salt and pepper, to taste
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Pour the chicken broth over the chicken, ensuring it is completely submerged.
- Add the diced carrots and celery atop the chicken, layering them for a tasty crunch.
- Spoon the cream of chicken soup evenly over the vegetables.
- Sprinkle salt and pepper to taste.
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.
- Once cooked, carefully remove the chicken breasts, shred them, and return to the pot.
- Stir in the egg noodles, cover, and cook on high for an additional 30 minutes or until noodles are soft.
- Taste and adjust seasoning before serving.
Notes
For added flavor, consider slow cooking on low, and sautéing vegetables before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg