Ingredients
Scale
- 1 ½ lbs. boneless skinless chicken breasts
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup diced white onion
- 2 garlic cloves, minced
- 2 tsp. dried basil
- 1 tsp. salt
- ½ tsp. dried thyme
- ¼ tsp. pepper
- 2 bay leaves
- 6 cups chicken broth
- 1 cup heavy cream
- 8 oz. wide or extra wide egg noodles
- 3 tbsp. water
- 3 tbsp. cornstarch
Instructions
- Place chicken breasts, diced carrots, celery, onion, garlic, and spices in the slow cooker.
- Pour in the chicken broth and stir well.
- Cover and cook on LOW for 6-8 hours until chicken is tender.
- In a separate pot, boil water and cook egg noodles until just done, being careful not to overcook them.
- Shred the cooked chicken directly in the slow cooker using two forks and discard the bay leaves.
- Stir in the heavy cream and cooked noodles into the slow cooker.
- To thicken the soup, mix cornstarch with water and add it along with the cream and noodles.
- Adjust seasoning with additional salt, pepper, and basil to taste before serving.
Notes
Preserve the chicken broth quality by using low-sodium options if preferred.
Feel free to add any other vegetables you like for extra flavor and nutrition.
This soup pairs wonderfully with crusty bread or a simple salad.
- Prep Time: 25 minutes
- Cook Time: 7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg