Creamy chicken noodle soup

Adapted from

I love chicken noodle soup, but I had never tried making my own before. I wanted to find a “go to” recipe for chicken noodle soup that was easy to make and delicious — and I found it! This soup is so good. However, it is really, really thick, as you can probably tell from the picture. I liked it that way, but next time, I’ll probably add another can of broth to thin it out a bit.


1 lb. chicken breast
2 cans chicken broth
1 can cream of chicken soup
2 stalks of celery, chopped
half of a large onion, chopped
1 cup carrots, chopped
Rosemary and parsley, to taste (or whatever seasonings you like)
8 oz. egg noodles

Place everything in the crockpot except the egg noodles. Cook on low for 7-8 hours. At end of cook time, shred the chicken. Add egg noodles; cover and cook on high for about 30 minutes.



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