Description
A rich and comforting slow cooker soup featuring tender shredded chicken, hearty vegetables, Italian herbs, egg noodles, and a creamy Parmesan broth — the ultimate cozy meal for chilly days.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 8 oz egg noodles (or any short pasta)
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- In a slow cooker, add chicken, onion, carrots, celery, garlic, chicken broth, Italian seasoning, salt, and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Remove the chicken and shred it using two forks, then return it to the slow cooker.
- Add the egg noodles and cook on HIGH for 20–25 minutes, until noodles are tender.
- Stir in heavy cream, milk, Parmesan cheese, and olive oil or butter. Mix until smooth and creamy.
- Adjust seasoning to taste and cook an additional 5–10 minutes on LOW.
- Serve warm, garnished with fresh parsley and extra Parmesan if desired.
Notes
- Use rotisserie chicken to cut down on cook time — add it during the last 30 minutes of cooking.
- For a lighter version, use half-and-half instead of heavy cream.
- Try adding spinach or kale during the last 10 minutes for extra nutrition and color.
- Leftovers can be stored in the refrigerator for up to 3 days; add extra broth when reheating as noodles may absorb liquid.
- Prep Time: 10 mins
- Cook Time: 7 hrs
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian American