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Creamy Chicken Noodle Soup

A warm and comforting soup that combines tender chicken, fresh vegetables, and creamy broth to create the perfect dish for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 cups low sodium chicken broth
  • 1 lb chicken breasts, raw and chopped (or boneless, skinless thighs)
  • 5 medium carrots, peeled and diced
  • 1/2 medium onion, diced
  • 2 ribs celery, diced
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cream (18% or higher)
  • 2 tbsp corn starch
  • 3 cups wide egg noodles or other short pasta

Method
 

Preparation
  1. Add the chicken broth to your slow cooker, along with the chopped chicken, diced carrots, onion, and celery. Sprinkle in the dried thyme, parsley, salt, and pepper.
Cooking
  1. Turn your slow cooker on low and let it work its magic for 7-8 hours, or on high for about 3 hours.
  2. Once the vegetables are tender, whisk together the cream and cornstarch until smooth and add it along with the egg noodles to the slow cooker. Cover and let it cook for an additional 10-20 minutes.
Final Touches
  1. For a thicker consistency, whisk together a little more cream and cornstarch and add as needed.

Notes

Consider preparing the vegetables the night before to save time. Fresh herbs enhance the flavor greatly. The soup can be stored in an airtight container for 3-4 days in the fridge or frozen for future meals.