Slow Cooker Creamy Chicken Noodle Soup
- Slow Cooker Creamy Chicken Noodle Soup
- Recipe
- Ingredients
- Instructions
The creamiest chicken noodle soup ever! Made effortlessly in your crockpot. Even the pasta gets cooked right in!
Happy Super Bowl Sunday!
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.
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 8 hours
Total: 8 hours
Ingredients
Instructions
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.
