This creamy slow cooker soup is packed with shredded chicken, soft egg noodles, and cheddar cheese in a rich broth. It’s the ultimate comfort food for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 boneless, skinless chicken breasts
3 carrots, diced
2 celery stalks, chopped
1 small onion, chopped
3 garlic cloves, minced
6 cups low-sodium chicken broth
1 tsp Italian seasoning
Salt and black pepper to taste
8 oz cream cheese, softened
1½ cups shredded cheddar cheese
1 cup heavy cream
2 tbsp butter
3 cups egg noodles
Instructions
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Add carrots, celery, onion, and garlic to the slow cooker.
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Place chicken on top. Sprinkle with seasoning, salt, and pepper.
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Pour in broth. Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred, and return it to the soup.
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Stir in cream cheese and cheddar until melted and smooth.
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Add cream and butter. Stir and let heat for 10–15 minutes.
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Add egg noodles. Cook on high for 15–20 minutes until noodles are tender.
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Taste and adjust seasoning. Serve hot.