Add the celery, carrots, and onion to the bottom of the slow cooker. Lay the chicken breast on top. Sprinkle with poultry seasoning. (see note for alternate method.)
Pour the broth over the chicken. Use a small amount of the broth to mix with the cornstarch to make a thin paste, then mix that in the crockpot as well.
Cook on high for 3 hours, or low for 4 hours, or until the chicken is cooked through and easily shreds.Before the end of the cook time, cook noodles per package directions.
Once done, remove the chicken and shred or chop. Add the cream and season with salt to taste. (I generally use about a teaspoon, but you may prefer more or less) then add the chicken back into the broth along with the noodles and stir to combine.
Garnish with fresh parsley if desired. Serve hot!
Notes
Optional: To make the veggies softer and more fragrant, you can precook them. This is an extra step, and you can get by without it, but the veggies tend to stay firmer when skipping this step. Heat olive oil in a skillet over medium -medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots, onion poultry seasoning, and salt. Sauté until the vegetables are tender, about 5-10 minutes.
For the noodles
There are two options on adding the noodles. First is adding them as directed. The benefit to this is that everything is together. The downside is that if you have leftovers they get a little soggier in the fridge as they sit. You may have to add more broth as they continue to soak up liquid to keep the soup soupy. This is personal preference. My kids love it when this soup is more hearty and less brothy.The alternative is to leave the noodles separate and add them to each bowl as it is served. The pro for this is that if you have leftovers you can store the soup and noodles separately which means they stay al dente and don't get mushy. The con is that they aren't quite as flavorful.How to Store: Leftovers of the Chicken Noodle Soup can be stored in the refrigerator 3-4 days or in the freezer for up to 3 months.See post for detailed directions on how to convert this recipe to a freezer meal.How to Reheat: This creamy chicken noodle soup can be reheated in the microwave using 30 second bursts, or on the stovetop over low heat. If the soup has thickened, add a small amount of stock or water to loosen it up.How to Scale:This recipe can easily be halved to reduce the number of servings, or doubled in a large stock pot to serve a crowd.