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Chicken Noodle Soup is a creamy soup full of carrots, peas, chicken and noodles and all cooked in the Slow Cooker. Life-in-the-Lofthouse.com
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4.75 from 4 votes

Slow Cooker Creamy Chicken Noodle Soup

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 to 8
Author Holly

Ingredients

  • 3 boneless, skinless chicken breasts
  • 7 cups chicken broth divided
  • 1/2 medium yellow onion, chopped
  • 5 carrots, peeled then sliced in 1-inch pieces
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 3 Tablespoons all-purpose flour
  • 1 cup heavy cream
  • 12 ounces dried egg noodles
  • 1 cup frozen peas, thawed
  • salt and pepper to taste

Instructions

  • Season chicken with salt and pepper. Place chicken in a large (6 to 8 quart) slow cooker.
    Stir in 6 cups of the chicken broth. Then add chopped onion, carrots, rosemary and bay leaf. Cover with lid and cook on low heat for 6 to 8 hours.
  • Carefully, remove chicken from the slow cooker and shred.
  • In a large bowl, whisk together remaining cup of chicken broth, flour and heavy cream.
  • Carefully pour shredded chicken and cream mixture into the slow cooker. Gently stir in egg noodles and peas. Cover with lid again and cook on low heat for an additional 30 to 60 minutes, or until noodles are tender.
  • Serve immediately and enjoy!