Slow Cooker Creamy Chicken Noodle Soup
ShareAn easy and comforting creamy slow cooker soup loaded with tender chicken, vegetables and egg noodles.
Does anyone else have a hard time when we start a new month? I mean a new year is bad enough but a month is equally as bad sometimes. Even though I’ve known it’s February (which btw I still think that spelling is majorly messed up. Who put the extra R in there?), yesterday I somehow had it in my head that it wasn’t quite February yet. How exactly are we already more than a month into the new year? It seems impossible.
It’s kind of along the same lines of how I sometimes have no idea what the date is or the day of the week. I think it’s because you get wrapped up in the week and it’s either flying by so you feel like it’s later than it really is or it’s just dragging and the end of the week can’t come soon enough. Maybe that’s part of it. Who knows! I really have no idea. But I know I’m not alone with that. I have no real reason to know what the date or day of the week is outside of knowing what day gym day is and believe me… I’m always reminded when it’s pizza day at school. At least I know when the weekend is here.
Not quite there yet…
I’m a huge comfort food fan and nothing screams winter comfort food quite like soup. It’s the essential winter food. You eat it to warm up. You eat it because it’s tasty. You eat it to get better. Soup is amazing. This soup especially.
If I have the choice between chicken noodle and almost any other soup, I’ll likely pick chicken noodle. It’s a classic. It’s simple. I just love it. What’s not to love?
This easy slow cooker soup is loaded with tender chicken, vegetables, egg noodles and a creamy base. A perfect dinner for any night of the week! A classic dish with a creamy twist!
Slow Cooker Creamy Chicken Noodle Soup
Ingredients
- 1 lb chicken breast *see notes
- 1 C yellow onion chopped
- 1 C celery chopped
- 1 C carrots chopped
- 3 cloves garlic minced
- 2 tsp salt
- 1 tsp ground black pepper
- 3/4 tsp dried thyme
- 1/2 tsp red pepper flakes optional
- 2 bay leaves
- 4 C chicken broth
- 1 1/2 C heavy cream
- 1/3 C all purpose flour *see note
- 2 C pasta
Instructions
- To the bowl of a 5-6 quart slow cooker, add chicken, vegetables, seasonings, bay leaves and chicken broth. Cook on high for 4 hours, or low for 8.
- When 4 hours are up, carefully remove and shred chicken. Return chicken to slow cooker.
- Whisk together flour and heavy cream until smooth, stir into warm soup. Stir in 2 cups dry pasta. Cover and cook for an additional 20-30 minutes or until soup is thickened and pasta is cooked through.
- Serve immediately.
Notes
Bardzo smacznie wygląda Mniam :)
Thank you!
Slow cooker anything is the best and I love hot soups during these cold winter months! Pinned this recipe
I agree and thank you! :)
I would love a steaming hot bowl of this soup right now! Pinned!
Thanks Anna!
this looks absolutely perfect! I could totally go for a bowl right now!
Thanks Angelyn!
Do you have nutrition info and/or approximate calories per serving? Thanks!
I do not personally calculate that information. However, there are free online nutritional calculators you can use to get that information, if interested.
Simply Amazing!!! Love it and so does the family!!
So glad everyone enjoyed it!
I made this soup a couple of weeks ago and it was one of the best soups I have ever made… I just made it again tonight! My husband and I both loved it! Thank u for such an easy and flavorful recipe!! Its just as good… if not better… than a restaurant soup… it’s definitely a keeper
I’m so glad you’ve both enjoyed it so much! Thanks so much for sharing, Laura! :)