Creamy and full of flavor, Slow Cooker Creamy Chicken and Noodle Soup.
I love chicken noodle soup. Fall and winter can bring colds and flues and when my family is sick I am always breaking out the slow cooker for some homemade chicken noodle soup. The best part, even when mama is sick I can still get this made pretty easily! To make this soup a little different then the classic recipe I added flour and cream. About 30 minutes before the soup was done just add it in along with the noddles. It was creamy and delicious! I love this soup recipe and if you love soup as much as I do then make sure to check out a few more of my favors next,
Soup Recipes:
- Taco Soup
- Cheesy Sausage Potato Soup
- Slow Cooker Creamy Chicken and Rice Soup
- Creamy Sausage Tortellini Soup
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Creamy Chicken Tortellini Soup
How to make Slow Cooker Creamy Chicken and Noodle Soup:
Step one: Add chicken broth, water, chicken, all veggies, and seasoning to slow cooker. Allow cooking until chicken is tender and cooked through.
Step two: Remove chicken an shred then return to slow cooker.
Step three: Remove 1 cup of hot broth from slow cooker and place in a mixing bowl. Whisk in flour until dissolved.
Step four: Add your flour mix back to your soup along with your egg noodles and heavy cream. Allow cooking for 30-40 more minutes until noodles are tender and cooked.
Slow Cooker Creamy Chicken and Noodle Soup
Ingredients
- 8 cups chicken broth
- 1 ½ pound chicken breast (boneless and skinless)
- 1 medium onion (diced)
- 1 ½ cups carrots (peeled and diced)
- 1 cups celery stalks (diced)
- 15 oz corn
- ½ teaspoon salt (or to taste)
- ¼ teaspoon Pepper (or to taste)
- ¼ teaspoon garlic powder (or to taste)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ cup all-purpose flour
- 8 oz egg noodles
- ½ cup heavy cream
Instructions
- Add chicken broth, water, chicken, all veggies, and seasoning to slow cooker. Allow to cook on low 5-6 hours or on high 3-4 hours or until chicken is tender and cooked through. Remove chicken an shred then return to slow cooker.
- Remove 1 cup of hot broth from slow cooker and place in a mixing bowl. Whisk in flour until dissolved. Add this back to your soup along with your egg noodles and heavy cream. Allow to cook for 30-40 more minutes until noodles are tender and cooked.
- Optional: serve with fresh parsley for garnish
Nutrition
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