Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth
  • 1 (10.75 ounce/305g) can condensed cream of chicken soup
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 8 ounces (225g) egg noodles
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Dice the onion, carrots, and celery. Mince the garlic. Cut the chicken into bite-sized pieces.
  2. Add the chicken, onion, carrots, celery, garlic, chicken broth, cream of chicken soup, thyme, rosemary, and pepper to the slow cooker. Stir to combine.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.
  4. Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
  5. About 30 minutes before serving, bring the soup to a simmer. Add the egg noodles and cook until tender, about 15-20 minutes.
  6. Stir in the heavy cream just before serving. Season with salt to taste.
  7. Ladle into bowls and garnish with fresh parsley, if desired.