Creamy Crockpot Chicken Noodle Soup
Our family loves this Creamy Crockpot Chicken Noodle Soup. It is the ultimate comforting winter soup. It is easy to make, but deliciously thick and creamy.
Servings: 6 people
- 3 celery stalks diced
- 2 medium carrots peeled and sliced
- 1 pound chicken breasts boneless 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
Combine the diced celery, carrots, whole chicken breasts, chicken stock, thyme, basil, garlic, salt, and pepper in the slow cooker. Cook on low for 6 hours or on high for 3 hours.
After three hours, pull 2 cups of liquid from the slow cooker. Melt the butter in a small sauce pan. Whisk in the flour until smooth. Slowly add the liquid from the crockpot. Start by adding about 2 tablespoons at a time (no need to measure) adding more once the liquid you just add is fully whisked in. The adding of liquid should take you more than 30 seconds, but less than 2 minutes.
Add the roux to the slow cooker and stir to combine. Add in uncooked penne noodles and turn the slow cooker to high. Cook for 30 minutes.
Turn off the slow cooker, remove the chicken breasts and shred them. Return the shredded chicken to the slow cooker. Stir in the heavy cream. Serve and enjoy.
Calories: 433kcal | Carbohydrates: 33g | Protein: 23g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 1075mg | Potassium: 486mg | Fiber: 4g | Sugar: 3g