Crockpot Creamy Chicken Noodle (Ready-to-Print Version)
Slow-cooked chicken with creamy broth, hearty noodles, and savory veggies for comforting flavor.
# What You’ll Need:
→ Soup Base
01 -
4 cups low sodium chicken broth
02 -
1 pound raw chicken breasts, chopped
03 -
5 medium carrots, peeled and diced
04 -
1/2 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 -
1/4 teaspoon black pepper
→ Finishing Elements
10 -
1 cup heavy cream
11 -
2 tablespoons cornstarch
12 -
3 cups wide egg noodles
# Step-by-Step Guide:
01 -
Combine diced carrots, onion, celery, dried thyme, dried parsley, salt, and black pepper. Refrigerate overnight if desired for enhanced flavor.
02 -
Add chicken broth, chopped chicken breasts, prepared vegetable and herb mixture into the 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 cooked through.
03 -
Switch slow cooker to high heat. Whisk heavy cream with cornstarch until smooth, then stir this mixture along with the egg noodles into the slow cooker.
04 -
Cover and cook for an additional 10 to 20 minutes until noodles soften and soup thickens slightly. For thicker consistency, gradually whisk additional cream with cornstarch and blend in, monitoring thickness as soup continues to set off heat.
# Handy Tips:
01 -
Soup thickens upon standing; adjust texture with extra cream and cornstarch only as needed.