Description
This Slow Cooker Creamy Chicken Noodle Soup is a comforting, hearty dish perfect for cozy days. Tender chicken breasts simmer slowly with aromatic vegetables and herbs in a rich chicken broth base, then finished with creamy heavy cream and egg noodles for a satisfying, homey meal with minimal effort.
Ingredients
Scale
Protein & Broth
- 3 boneless, skinless chicken breasts
- 7 cups chicken broth (divided)
Vegetables & Herbs
- 1/2 medium yellow onion, chopped
- 5 carrots, peeled and sliced into 1-inch pieces
- 1 teaspoon dried rosemary
- 1 bay leaf
Thickening & Creaminess
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
Pasta & Add-ins
- 12 ounces dried egg noodles
- 1 cup frozen peas, thawed
Seasoning
- Salt and pepper to taste
Instructions
- Season and Add Ingredients to Slow Cooker: Season the chicken breasts with salt and pepper, then place them in a large 6 to 8 quart slow cooker. Pour in 6 cups of chicken broth, then add the chopped onion, sliced carrots, dried rosemary, and bay leaf. Cover the slow cooker with the lid.
- Cook Chicken and Vegetables: Cook on low heat for 6 to 8 hours, allowing the chicken to become tender and the vegetables to soften, infusing the broth with rich flavors.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks.
- Prepare Cream Mixture: In a large bowl, whisk together the remaining 1 cup of chicken broth, all-purpose flour, and heavy cream until smooth and well combined, creating a creamy thickening mixture.
- Add Cream Mixture, Chicken, Noodles, and Peas: Pour the shredded chicken back into the slow cooker along with the cream mixture. Gently stir in the dried egg noodles and thawed peas to ensure even distribution.
- Cook Until Noodles are Tender: Cover the slow cooker again and cook on low heat for an additional 30 to 60 minutes, or until the egg noodles are tender and have absorbed the soup’s flavors.
- Serve: Once the noodles are cooked through, remove from heat, adjust seasoning with salt and pepper to taste, and serve immediately for a warm, creamy, and comforting chicken noodle soup.
Notes
- To speed up cooking, you can cut the chicken into smaller pieces before adding to the slow cooker.
- If the soup is too thick after adding the cream mixture, thin it with additional chicken broth until desired consistency is reached.
- For a lower-fat option, substitute half-and-half or milk for heavy cream, though the soup will be less rich.
- If you prefer a gluten-free version, use a gluten-free flour and gluten-free noodles.
- Adding fresh herbs like parsley at the end can enhance flavor and presentation.
