Slow Cooker Creamy Chicken Noodle Soup
Dive into pure comfort with this creamy chicken noodle soup! Tender chicken, hearty noodles, and aromatic veggies swim in a savory, slow-cooked broth finished with cream, Parmesan, and fresh lemon.
Servings: 6 servings
Ingredients
- 2 lbs. chicken breasts
- ¾ cup carrots diced
- 3 celery ribs diced
- 1 yellow onion diced
- 5 garlic cloves minced
- 5 cups chicken stock
- 1 tablespoon chicken bouillon
- 1 tsp each: mustard powder lemon pepper seasoning, dried basil
- ½ tsp each: dried thyme red pepper flakes
- Salt and pepper to taste
- 2.5 cups fusilli noodles uncooked
- 1 lemon sliced into wedges (seeds removed)
- ⅔ cup heavy cream
- ½ cup grated parmesan cheese plus extra for topping
Instructions
- In a slow cooker add in chicken breasts, carrots, celery, onion, and garlic.
- In a large measuring cup or bowl, add chicken stock, bouillon, and seasonings. Whisk together until smooth. Pour into the slow cooker over the chicken and veggies.
- Cook on high for 3-4 hours or low for 6-8 hours, or until chicken easily shreds with a fork and veggies are tender.
- Remove the chicken to shred, then add it back into the slow cooker along with the noodles, heavy cream, parmesan, and lemon wedges. Cook an additional 30 minutes or until the pasta is tender.
- Serve with parmesan on top and extra lemon wedges for squeezing.