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Cream of Chicken Noodle Soup
This cream of chicken noodle soup is so loaded with white meat chicken and veggies , it eats like a meal.
Servings: 4 -6
- 2 boneless skinless chicken breasts cut into 1-inch cubes
- 1 quart 32 oz chicken stock (see NOTES)
- 1 cup sliced fresh carrots
- 1 cup fresh or frozen cut green beans
- 3/4 cup cream see NOTES
- 1 1/2 cups wide egg noodles
- 1/2 tsp salt optional
- 1/4 tsp pepper
OPTIONAL HERB ADD-INS
- 1/2 tsp dill -OR- 1 bay leaf
Place chicken, stock, pepper, carrots and optional herb add-ins (if using) into a 4-5 quart slow cooker.
Cover and set on high and cook for 2.5-3 hours, or until chicken is done.
Add the egg noodle and the green beans. Continue cooking on high for an additional 30 minutes or until noodles are almost done.
Add the cream and if the soup needs it, the salt.
Reduce heat to low and cook for 15 minutes just to heat the cream.
My recommendation for a tasty store-bought stock is College Inn Bold. Also Knorr concentrated and Better Than Boullon.
You can use half-n-half, light or heavy cream. Heavy cream is strongly recommended. Milk and especially lower-fat milks won't produce a tasty soup.
Serving: 1serving | Calories: 380kcal | Carbohydrates: 25g | Protein: 22g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 738mg | Potassium: 686mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6209IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg