Description
This Slow Cooker Creamy Chicken Noodle Soup is a comforting, hearty meal perfect for chilly days. Tender chicken breasts are slow-cooked with aromatic herbs and vegetables, then combined with a rich cream sauce and egg noodles for a creamy, satisfying soup that’s easy to prepare and serves a crowd.
Ingredients
Scale
Chicken and Broth
- 3 boneless, skinless chicken breasts
- 7 cups chicken broth, divided
- Salt and pepper, to taste
Vegetables and Herbs
- 1/2 medium yellow onion, chopped
- 5 carrots, peeled and sliced into 1-inch pieces
- 1 teaspoon dried rosemary
- 1 bay leaf
Cream Mixture
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
Other Ingredients
- 12 ounces dried egg noodles
- 1 cup frozen peas, thawed
Instructions
- Season and Slow Cook Chicken: Season the chicken breasts with salt and pepper. Place them in a large 6 to 8 quart slow cooker. Add 6 cups of chicken broth, chopped onion, carrots, dried rosemary, and bay leaf. Cover with the lid and cook on low heat for 6 to 8 hours until the chicken is tender and vegetables are cooked through.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker using tongs or a slotted spoon. Shred the chicken using two forks or your hands and set aside.
- Prepare Cream Mixture: In a large mixing bowl, whisk together the remaining 1 cup of chicken broth, all-purpose flour, and heavy cream until smooth and well combined. This mixture will thicken the soup and add a creamy texture.
- Combine Ingredients and Cook Noodles: Return the shredded chicken to the slow cooker. Pour in the cream mixture and gently stir to combine. Add the dried egg noodles and thawed peas. Cover the slow cooker again and cook on low heat for an additional 30 to 60 minutes, or until the noodles are tender and the soup has thickened.
- Serve: Once the noodles are cooked, give the soup a final stir and season with additional salt and pepper if needed. Serve immediately and enjoy the creamy, comforting chicken noodle soup.
Notes
- For a thicker soup, cook the noodles a little longer or add an extra tablespoon of flour in the cream mixture.
- Feel free to substitute heavy cream with half-and-half for a lighter version, though the soup will be less rich.
- You can add other vegetables like celery or mushrooms to enhance flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid breaking the cream.
