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Chicken Noodle Soup - Slow Cooker Recipe
The cold, dark days of autumn have arrived in the PNW, and with the dreary weather comes a serious craving for comfort food. When that happens, nothing hits the spot like chicken noodle soup—and this recipe couldn’t be easier! It serves 4-6.
Ingredients:
***Add grean beans or sweet peas (best option) for heartier soup, if desired.
Ingredients:
- 1 pound boneless/skinless chicken breast, fully thawed
- 1 cups yellow onion, chopped
- 1 cups celery, chopped
- 1 cups carrots, chopped
- 3 cloves garlic, minced
- 2 tsp salt
- 1 tsp ground black pepper
- 3/4 tsp dried thyme
- 1/2 tsp red pepper flakes - optional (personally I think it's better without it)
- 2 bay leaves
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 1/3 cups all purpose flour**
- 2 cups pasta - we prefer large egg noodles
- Add chicken, vegetables, seasonings, bay leaves and chicken broth to a 5 or 6 quart slow cooker. Cook on high for 4 hours or low for 8.
- Carefully remove and shred chicken and return it to the slow cooker.
- Whisk together flour and heavy cream until smooth, stir into the warm soup.
- Stir in 2 cups dry pasta.
- Cover and cook for an additional 20-30 minutes or until soup is thickened and pasta is cooked through.
- Remove bay leaves and serve.
***Add grean beans or sweet peas (best option) for heartier soup, if desired.
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