The creamiest chicken noodle soup ever! Made effortlessly in your crockpot. Even the pasta gets cooked right in!
4.6 stars (11 ratings)
Ingredients
1 ½poundsboneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
8cupschicken stock
4clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
3stalks celery, diced
½teaspoondried thyme
½teaspoondried rosemary
2bay leaves
½cupheavy cream
¼cupall-purpose flour
8ouncesmedium egg noodles
½cupfrozen peas
2tablespoonschopped fresh parsley
Instructions
Season chicken with salt and pepper, to taste.
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.
Remove chicken from the slow cooker and shred, using two forks.
In a large bowl, whisk together heavy cream, flour and reserved 1 cup chicken stock mixture.
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.
Serve immediately, garnished with parsley, if desired.