Slow Cooker Creamy Chicken Noodle Soup
An easy and comforting creamy slow cooker soup loaded with tender chicken, vegetables and egg noodles.
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Servings: 4 plus
- 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
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.
Serves roughly 4-6.
*Use skinless, boneless chicken breast, fully thawed.
**2-3Tb cornstarch may be substituted for the flour to create a gluten free version.
An original recipe from Baked by Rachel