Slow Cooker Creamy Chicken and Noodle Soup
Creamy and full of flavor, Slow Cooker Creamy Chicken and Noodle Soup.
- 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
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
Calories: 352kcalCarbohydrates: 39gProtein: 26gFat: 10gSaturated Fat: 4gCholesterol: 98mgSodium: 1143mgPotassium: 828mgFiber: 3gSugar: 4gVitamin A: 4470IUVitamin C: 23.2mgCalcium: 57mgIron: 1.9mg