Crockpot Creamy Chicken Noodle Soup

Yield

6

Prep time

15 minutes

Ingredients

• 2 boneless, skinless chicken breasts, about 1 pound total, fully thawed
• 2 cans (10 ounces each) condensed cream of chicken soup
• 6 cups low-sodium chicken broth
• 3 celery ribs, diced
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 teaspoon chicken bouillon powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Black pepper, to taste
• 2 cups dry egg noodles

Method

1. Place the chicken breasts in a 6-quart slow cooker. Add the condensed cream of chicken soup, chicken broth, celery, onion, carrots, bouillon powder, onion powder, garlic powder and black pepper. Stir gently to combine.
2. Cover and cook on LOW for 6–7 hours, until the vegetables are tender and the chicken is cooked through and easy to shred. The chicken should reach an internal temperature of 165°F.
3. Transfer the chicken to a plate and shred with two forks. Return it to the slow cooker and stir.
4. Turn the slow cooker to HIGH. Stir in the dry egg noodles, making sure they are submerged in the broth.
5. Cover and cook for 20–30 minutes, checking after 15 minutes, until the noodles are just tender. Cooking time will depend on their thickness.
6. Stir gently, taste and adjust the black pepper if needed. Serve hot.

Kitchen notes

Timing guide:
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW, plus 20–30 minutes on HIGH

Practical Woman's Secret
Add the noodles only at the end and serve once they are tender. They continue absorbing broth as they sit, so a short final cooking time keeps them from becoming overly soft.

Serving and Storage
Serve hot with crackers or crusty bread.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth to loosen the soup.
If preparing ahead, cook and store the noodles separately, then add them to individual portions when reheating.