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Slow Cooker Creamy Chicken Noodle Soup in a gray bowl topped with parsley
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Slow Cooker Creamy Chicken Noodle Soup

No matter if the weather is warm or cold, a comforting bowl of chicken noodle soup is always in order! This Slow Cooker Creamy Chicken Noodle Soup is quick and easy to assemble and perfect for sharing with a friend or just having for dinner!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 40 minutes
Servings 4
Calories 496kcal

Ingredients

  • 1 pound boneless skinless chicken thighs
  • 8 ounces canned mushrooms, drained
  • 3 cups chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • pinch ground black pepper
  • 1 cup heavy cream
  • 4 ounces egg noodles (thick or thin, your preference. I used homestyle Amish noodles)

Instructions

  • Place all ingredients except for cream and noodles in crock
  • Cook on high for 3-4 hours or low for 6-8 hours until chicken is fully cooked
  • Remove chicken and shred or dice and return to crock
  • Add noodles and cream and turn slow cooker to high heat
  • Let cook for 15-30 minutes until noodles are softened as desired

Notes

I cooked this for 7 hours on low in my 4 quart round slow cooker
Optional: Add ½ cup chopped carrots when adding chicken to slow cooker

Nutrition

Calories: 496kcal | Carbohydrates: 27g | Protein: 31g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 213mg | Sodium: 715mg | Potassium: 625mg | Fiber: 2g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 0.3mg | Calcium: 76mg | Iron: 2.4mg