Ingredients
Scale
- 1 pound chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 4 cups chicken broth
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil or butter in a skillet over medium heat, then add the diced onion, carrots, celery, and minced garlic, cooking for 5-7 minutes until the vegetables are softened and aromatic.
- Place the chicken breasts in the slow cooker, then season them with salt, pepper, and Italian seasoning.
- Add the sweated vegetables to the slow cooker, followed by the chicken broth and cream of chicken soup, stirring to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the slow cooker.
- Stir in the heavy cream and uncooked egg noodles, then cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
- Sprinkle in the fresh parsley and stir to combine before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Add more broth if you prefer a thinner consistency.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg