Go Back
Print

Creamy Slow Cooker Chicken Noodle Soup

A creamy and slow cookerified take on classic chicken noodle soup.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 1 ½ Pounds Boneless Skinless Chicken Breasts, cut into chunks
  • 1 Small Sweet Yellow Onion diced
  • 3 Carrots peeled and sliced
  • 2 Celery Stalks chopped
  • ½ Teaspoon Salt
  • ½ Teaspoons Freshly Ground Black Pepper
  • 6 Cups Low Sodium Chicken Stock
  • Sprig of Thyme
  • 2 ½ Cups Whole Wheat Egg Noodles
  • 1 Cup Whole Milk
  • ½ Cup All-Purpose Flour

Instructions

  1. Add chicken, onion, carrot, celery, salt pepper, stock, and thyme to a 7 quart slow cooker. Set to low and cook for six hours or high and cook for three hours.
  2. Remove lid and add the noodles. Return lid to pot and cook for another 30 minutes.
  3. Add milk and flour to a small bowl and whisk until no lumps remain or add to a gravy shaker/water bottle and shake until no lumps remain. Add slurry to the pot and mix to combine. Cook the soup for one more hour on high. Stir occasionally.
  4. Remove sprig of thyme before serving.