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Slow Cooker Creamy Chicken Noodle Soup
4.6 from 33 votes

Slow Cooker Creamy Chicken Noodle Soup

The creamiest chicken noodle soup ever! Made effortlessly in your crockpot. Even the pasta gets cooked right in!

Prep Time
15 mins
Cook Time
8 hrs 30 mins
Total Time
8 hrs 45 mins
Servings: 8 servings
Course: Main Course, Soup

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 8 cups chicken stock
  • 4 cloves garlic minced
  • 1 onion diced
  • 3 carrot peeled and diced
  • 3 celery diced, stalks
  • ½ teaspoon thyme dried
  • ½ teaspoon rosemary dried
  • 2 bay leaf
  • ½ cup heavy cream
  • ¼ cup all-purpose flour
  • 8 ounces egg noodles medium size
  • ½ cup peas frozen
  • 2 tablespoons parsley chopped, fresh

Instructions

    Cup of Yum
  1. Season chicken with salt and pepper, to taste.
  2. Place chicken into a 6-qt slow cooker. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours; reserve 1 cup and set aside.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. In a large bowl, whisk together heavy cream, flour and reserved 1 cup chicken stock mixture.
  5. Stir chicken, heavy cream mixture and egg noodles into the slow cooker. Cover and cook on low heat for an additional 30-60 minutes, or until pasta is tender and soup is slightly thickened. Stir in peas.
  6. Serve immediately, garnished with parsley, if desired.