Full Recipe>>> Slow‑Cooker Creamy Chicken Noodle Soup
Ingredients
– 2 lb (≈900 g) boneless, skinless chicken breasts or thighs
– 4 cups (1 L) chicken broth
– 1 cup carrots, sliced
– 1 cup frozen peas
– 1 medium onion, diced
– 2 cl garlic, minced
– 1 tsp dried thyme
– 1 tsp dried parsley
– ½ tsp black pepper
– 1 cup egg noodles (or pasta of choice)
– 1 cup heavy cream or milk
– 2 tbsp butter
– Salt to taste
Instructions
1. *Prep the slow cooker*: Place chicken, carrots, peas, onion, garlic, thyme, parsley, pepper, and broth into the crock‑pot.
2. *Cook*: Set on *low* for 6‑8 hrs or *high* for 3‑4 hrs, until chicken is tender.
3. *Shred chicken*: Remove chicken, shred with two forks, then return to the pot.
4. *Add noodles*: Stir in the egg noodles and cook on *high* for an additional 15‑20 min, or until noodles are soft.
5. *Finish the soup*: Mix in butter, cream (or milk), and season with salt to taste. Let it heat through for 5 min.
6. *Serve*: Ladle into bowls, sprinkle extra black pepper if you like, and enjoy the comfort!
Tips & Variations
– Swap egg noodles for rice or quinoa for a different texture.
– Add a splash of lemon juice for a fresh zing.
– Use leftover rotisserie chicken to cut prep time.