• Efd893f46b455b8fa12593e255ba92a8

Creamy Crock Pot Chicken Noodle Soup

Prep
Cook
Serves 6people
Ingredients
3
celery stalks diced
2
medium carrots peeled and sliced
1
lb chicken breasts boneless skinless whole raw
1/2
tbsp dried thyme
1/2
tbsp dried basil
2
cloves garlic minced
1
tsp salt
1/2
tsp black pepper
6
cups chicken stock
3
tbsp unsalted butter
1/3
cup all purpose flour
1 1/2
cups dried Penne noodles
1
cup heavy cream
Directions
1.
Combine the diced celery, carrots, whole (uncooked) chicken breasts, chicken stock, thyme, basil, garlic, salt, and pepper in the slow cooker.
2.
Cook on low for 6 hours or on high for 3 hours.
3.
After three hours, pull 2 cups of liquid from the slow cooker.
4.
Melt the butter in a small sauce pan.
5.
Whisk in the flour until smooth.
6.
Slowly add the liquid from the crockpot.
7.
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.
8.
Add the roux to the slow cooker and stir to combine.
9.
Add in uncooked penne noodles and turn the slow cooker to high. Cook for 30 minutes.
10.
Turn off the slow cooker, remove the chicken breasts and shred them.
11.
Return the shredded chicken to the slow cooker.
12.
Stir in the heavy cream.
13.
Serve and enjoy.

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