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 ½ 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
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- ½ cup heavy cream
- ¼ cup all-purpose flour
- 8 ounces medium egg noodles
- ½ cup frozen peas
- 2 tablespoons chopped 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.