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
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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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