Crockpot Chicken Noodle Soup (Printer-Friendly)
Creamy chicken, egg noodles, and vegetables slow-cooked for a comforting, savory dish.
# List of Ingredients:
→ Soup Base
01 -
4 cups low sodium chicken broth
02 -
1 pound raw chicken breasts, chopped
03 -
5 medium carrots, peeled and diced
04 -
½ medium onion, diced
05 -
2 ribs celery, diced
→ Herbs and Seasoning
06 -
2 teaspoons dried thyme
07 -
2 teaspoons dried parsley
08 -
1 teaspoon salt
09 -
¼ teaspoon black pepper
→ Finishing Elements
10 -
1 cup heavy cream (18% milk fat or higher)
11 -
2 tablespoons corn starch
12 -
3 cups wide egg noodles or similar short pasta
# Preparation Steps:
01 -
Combine carrots, onion, celery, thyme, parsley, salt, and pepper. Optionally refrigerate mixture overnight to enhance flavor and for convenience.
02 -
Place broth, chopped chicken, and prepared vegetable-herb mixture into slow cooker. Cover and cook on low for 7 to 8 hours or on high for 3 hours until vegetables are tender and chicken is fully cooked.
03 -
Switch slow cooker to high. Whisk together heavy cream and corn starch until smooth. Stir cream mixture and egg noodles into the slow cooker.
04 -
Cover and cook an additional 10 to 20 minutes until noodles are tender and soup thickens slightly. Stir occasionally to prevent sticking.
05 -
For thicker consistency, whisk additional cream and corn starch and stir into soup. Monitor closely as soup thickens further upon standing.
# Additional Suggestions:
01 -
Soup thickens as it cools; adjust texture only with extra cream and corn starch if necessary.