Crockpot Creamy Chicken Noodle (Printer-Friendly Version)
Delicious slow-cooked creamy chicken with noodles and vegetables, perfect for comforting meals.
# What You'll Need:
→ Soup Base
01 -
4 cups low sodium chicken broth
02 -
1 pound raw chicken breasts, chopped
03 -
5 medium carrots, peeled and diced
04 -
1/2 medium onion, diced
05 -
2 ribs celery, diced
→ Herbs and Seasoning
06 -
2 teaspoons dried thyme
07 -
2 teaspoons dried parsley
08 -
1 teaspoon salt
09 -
1/4 teaspoon black pepper
→ Finishing Elements
10 -
1 cup heavy cream (18% milk fat or higher)
11 -
2 tablespoons corn starch
12 -
3 cups wide egg noodles
# Steps to Follow:
01 -
Combine carrots, onion, celery, thyme, parsley, salt, and pepper. Refrigerate overnight if desired.
02 -
Place chicken broth, chopped chicken, and vegetable mixture into slow cooker. Cover and cook on low for 7 to 8 hours or on high for 3 hours until vegetables are tender and chicken is cooked through.
03 -
Switch slow cooker to high. Whisk heavy cream and corn starch until smooth, then stir in along with egg noodles.
04 -
Cover and cook for an additional 10 to 20 minutes until noodles are tender and mixture slightly thickens.
05 -
For a thicker texture, whisk additional cream with corn starch and stir in as needed. Note soup will continue to thicken after standing.
# Additional Tips:
01 -
Soup thickens as it cools; use additional cream and corn starch to adjust consistency if necessary.