Slow Cooker Creamy Chicken Noodle Soup

The creamiest chicken noodle soup ever! Made effortlessly in your crockpot. Even the pasta gets cooked right in!

Slow Cooker Creamy Chicken Noodle Soup - The creamiest chicken noodle soup ever! Made effortlessly in your crockpot. Even the pasta gets cooked right in!

Happy Super Bowl Sunday!

MY OTHER RECIPES


 Today is the day to stuff our faces with avocado egg rolls, bacon wrapped tater tots, and all the chili cheese dogs you can possibly eat.

But I’ll be here.

With a blanket. The heater. And this soup.

This creamy chicken noodle soup / chicken pot pie hybrid.

It’s the best of both worlds, really.

That comforting soup-y goodness with all the consistent creamy notes of a classic chicken pot pie.

Just serve with crusty bread for dipping purposes.

With a side of those bacon wrapped tots of course.

Slow Cooker Creamy Chicken Noodle Soup - The creamiest chicken noodle soup ever! Made effortlessly in your crockpot. Even the pasta gets cooked right in!

Slow Cooker Creamy Chicken Noodle Soup

The creamiest chicken noodle soup ever! Made effortlessly in your crockpot. Even the pasta gets cooked right in!

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cups chicken stock
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 8 ounces medium egg noodles
  • 1/2 cup frozen peas
  • 2 tablespoons chopped fresh parsley

Directions:

  1. Season chicken with salt and pepper, to taste.
  2. Place chicken into a 6-qt slow cooker. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours; reserve 1 cup and set aside.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. In a large bowl, whisk together heavy cream, flour and reserved 1 cup chicken stock mixture.
  5. Stir chicken, heavy cream mixture and egg noodles into the slow cooker. Cover and cook on low heat for an additional 30-60 minutes, or until pasta is tender and soup is slightly thickened. Stir in peas.
  6. Serve immediately, garnished with parsley, if desired.

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 226.3 Calories from Fat 59.4
% Daily Value*
Total Fat 6.6g 10%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 65.3mg 22%
Sodium 593.0mg 25%
Total Carbohydrate 16.0g 5%
Dietary Fiber 1.5g 6%
Sugars 4.6g
Protein 23.9g 48%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.