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Slow Cooker Creamy Chicken Noodle Soup
4.8 from 15 votes

Slow Cooker Creamy Chicken Noodle Soup

Warm up with Slow Cooker Creamy Chicken Noodle Soup. This soup is delicious, comforting and conveniently made in the slow cooker!

Prep Time
10 mins
Cook Time
8 hrs
Servings: 6
Course: Main Course, Soup, Lunch, Dinner, Others
Cuisine: American

Ingredients

  • 3 chicken breast boneless, skinless
  • 7 cups chicken broth divided
  • 1/2 yellow onion chopped, medium
  • 5 carrot peeled then sliced in 1-inch pieces
  • 1 teaspoon rosemary dried
  • 1 bay leaf
  • 3 Tablespoons all-purpose flour
  • 1 cup heavy cream
  • 12 ounces egg noodles dried
  • 1 cup peas thawed, frozen
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Season chicken with salt and pepper. Place chicken in a large (6 to 8 quart) slow cooker. Stir in 6 cups of the chicken broth. Then add chopped onion, carrots, rosemary and bay leaf. Cover with lid and cook on low heat for 6 to 8 hours.
  2. Carefully, remove chicken from the slow cooker and shred.
  3. In a large bowl, whisk together remaining cup of chicken broth, flour and heavy cream.
  4. Carefully pour the shredded chicken and cream mixture into the slow cooker. Gently stir in egg noodles and peas. Cover with lid again and cook on low heat for an additional 30 to 60 minutes, or until noodles are tender.
  5. Serve immediately and enjoy!