Chicken Noodle Soup - Slow Cooker Recipe

[Wayne]

The cold, dark days of autumn have arrived in the PNW, and with the dreary weather comes a serious craving for comfort food. When that happens, nothing hits the spot like chicken noodle soup—and this recipe couldn’t be easier! It serves 4-6.

Ingredients:

• 1 pound boneless/skinless chicken breast, fully thawed
• 1 cups yellow onion, chopped
• 1 cups celery, chopped
• 1 cups carrots, chopped
• 3 cloves garlic, minced
• 2 tsp salt
• 1 tsp ground black pepper
• 3/4 tsp dried thyme
• 1/2 tsp red pepper flakes - optional (personally I think it's better without it)
• 2 bay leaves
• 4 cups chicken broth
• 1 1/2 cups heavy cream
• 1/3 cups all purpose flour**
• 2 cups pasta - we prefer large egg noodles

Preparation:

• Add chicken, vegetables, seasonings, bay leaves and chicken broth to a 5 or 6 quart slow cooker. Cook on high for 4 hours or low for 8.
• Carefully remove and shred chicken and return it to the slow cooker.
• Whisk together flour and heavy cream until smooth, stir into the warm soup.
• Stir in 2 cups dry pasta.
• Cover and cook for an additional 20-30 minutes or until soup is thickened and pasta is cooked through.
• Remove bay leaves and serve.

**2-3 tbsp cornstarch may be substituted for the flour to create a gluten free version
***Add grean beans or sweet peas (best option) for heartier soup, if desired.​

 

[Shawn]

I love Chicken Noodle!

Related note: I used to have a sub-board for recipes. Do you think I should make one or just leave it as is?

 

[Wayne]

I love Chicken Noodle!

Related note: I used to have a sub-board for recipes. Do you think I should make one or just leave it as is?

That’s a good idea. ?