Description

This Slow Cooker Creamy Chicken Noodle Soup is a comforting and hearty meal perfect for chilly days. Tender chicken breasts slowly cooked in savory broth with carrots, onions, and aromatic herbs create a flavorful base. The soup is finished with creamy goodness, tender egg noodles, and sweet peas for added texture and nutrition. Easy to prepare and perfect for a hands-off meal that the whole family will love.

Ingredients

Scale

Chicken and Broth

3 boneless, skinless chicken breasts
7 cups chicken broth (divided)

Vegetables and Herbs

1/2 medium yellow onion, chopped
5 carrots, peeled and sliced into 1-inch pieces
1 teaspoon dried rosemary
1 bay leaf

Creamy Mixture

3 tablespoons all-purpose flour
1 cup heavy cream

Additional Ingredients

12 ounces dried egg noodles
1 cup frozen peas, thawed
Salt and pepper to taste

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Instructions

Season and Cook Chicken: Season the chicken breasts with salt and pepper, then place them in a large 6 to 8 quart slow cooker. Add 6 cups of chicken broth along with the chopped onion, sliced carrots, dried rosemary, and bay leaf. Cover with the lid and cook on low heat for 6 to 8 hours until the chicken is tender and cooked through.
Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks or your hands. Set aside.
Prepare Cream Mixture: In a large bowl, whisk together the remaining 1 cup chicken broth, all-purpose flour, and heavy cream until smooth and well combined, ensuring there are no lumps.
Add Chicken and Cream Mixture: Return the shredded chicken to the slow cooker and pour in the prepared cream mixture. Stir gently to combine all ingredients.
Add Noodles and Peas: Gently stir in the dried egg noodles and thawed peas. Cover the slow cooker again and cook on low heat for an additional 30 to 60 minutes, or until the noodles are tender and cooked through.
Serve: Once the noodles are cooked, taste the soup and adjust salt and pepper as needed. Serve the soup hot and enjoy its creamy, comforting flavors.

Notes

For a thicker soup, you can increase the flour to 4 tablespoons or cook with the lid slightly ajar during the final hour.
Use fresh rosemary instead of dried for a brighter herb flavor, adding about 1 tablespoon chopped.
If you prefer a lighter version, substitute heavy cream with half-and-half, but the soup will be less rich.
Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
Make sure to thaw the frozen peas before adding so they cook evenly.

Prep Time: 15 minutes
Cook Time: 8 hours 10 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American