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–+ servings
This cream of chicken soup is loaded with veggies and noodles--just like a pot pie without the crust!
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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.
Prep Time10 minutes
Cook Time3 hours 45 minutes
Total Time3 hours 55 minutes
Course: Chicken, Slow Cooker, soups
Cuisine: American
Keyword: chicken noodle soup, cream of chicken, cream soup recipe
Servings: 4 -6
Calories: 380kcal
Author: Judith Hannemann

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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