Creamy Crockpot Chicken Noodle Soup
This Creamy Crockpot Chicken Noodle Soup is a comforting, easy-to-make meal perfect for busy days. Packed with tender chicken, fresh vegetables, and creamy broth, it’s a family favorite. The slow cooker does all the work, creating a flavorful and rich soup. Add some penne noodles for extra heartiness, and finish with a splash of heavy cream for that creamy texture. Serve it for a cozy dinner or meal prep for the week ahead!
Ingredients:
3 celery stalks, diced
2 medium carrots, peeled and sliced
1 pound chicken breasts, boneless and skinless (whole raw)
1/2 tablespoon dried thyme
1/2 tablespoon dried basil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken stock
3 tablespoons unsalted butter
1/3 cup all-purpose flour
1 1/2 cups dried penne noodles
1 cup heavy cream
Instructions:
1. In a slow cooker, combine the diced celery, carrots, chicken breasts, chicken stock, dried thyme, basil, minced garlic, salt, and black pepper. Cook on low for 6 hours or high for 3 hours.
2. After 3 hours (if on high) or 6 hours (if on low), remove 2 cups of liquid from the crockpot. Melt butter in a small saucepan, then whisk in flour until smooth. Slowly add the liquid from the crockpot, starting with 2 tablespoons at a time and gradually adding more as it thickens. This process should take no more than 2 minutes.
3. Pour the roux into the slow cooker and stir to combine. Add uncooked penne noodles, then set the slow cooker to high. Cook for 30 minutes until the noodles are tender.
4. Once the noodles are ready, turn off the slow cooker. Remove the chicken breasts and shred them. Return the shredded chicken to the slow cooker and stir in the heavy cream.
5. Serve and enjoy your creamy chicken noodle soup! Perfect for family dinner or meal prep.
