Creamy Crock-Pot Chicken Noodle Soup is savory and comforting on a cold, winter day. The soup is easy to toss together and the crock does all the work!
Prep Time20 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Soup
Cuisine: American
Servings: 12
Author: Mirlandra
Ingredients
8cupshot water
½cupBetter than Bouillon Reduced Sodium Chicken Bouillon
1 ½ - 2poundsbonelessskinless chicken breasts
1large sweet oniondiced
4carrotspeeled and diced
6stalks celerydiced
1Tbsp.granulated garlic
1Tbsp.favorite freeze dried herbs such as Litehouse Poultry Herb Blend
1tsp.coarsely ground black pepper
½cupheavy cream
½cupall-purpose flour
8ozmedium egg noodles
½cupfrozen peasoptional
3Tbsp.fresh parsleyminced
Instructions
Add hot water and bouillon to a 6qt slow cooker, whisk until only small lumps remain.
Add chicken, onion, carrots, and celery, garlic powder, herbs and black pepper. Cover and cook on low heat for about 5 hours or until the chicken and veggies are cooked through.
Remove the chicken from the slow cooker and shred with two forks. Add the chicken back into the crock pot.
Remove 1 cup of the stock from the soup and place in a medium bowl with the cream. Whisk in the flour. Pour this mixture back into the soup and add the noodles. Stir to submerge the noodles, cover and cook on high for 15-25 minutes until pasta is tender. Add the peas and parsley, stir and serve.