🍲 Creamy Slow Cooker Chicken Noodle Soup 🥕🧄
Prep Time: 15 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Servings: 6
Calories per Serving: ~420
📝 Ingredients:
1.5 lbs (700 g) boneless, skinless chicken breasts or thighs 🐔
4 cups chicken broth
1 cup water
3 carrots, sliced 🥕
2 celery stalks, sliced
1 small onion, chopped 🧅
3 cloves garlic, minced 🧄
1 tsp salt, 1/2 tsp pepper
1 tsp dried thyme or Italian seasoning 🌿
2 cups rotini or egg noodles 🌀
1 cup frozen peas
1/2 cup heavy cream or half-and-half 🥛
2 tbsp butter
Fresh parsley for garnish 🌿
👨🍳 Instructions:
Place chicken, broth, water, carrots, celery, onion, garlic, and seasonings into the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender. Shred the chicken with two forks, then return it to the pot. Add noodles and cook on high for another 15–20 minutes, until pasta is tender. Stir in peas, cream, and butter, and let heat through. Garnish with fresh parsley and serve warm.
💡 Tips & Variations:
Add a squeeze of lemon for brightness.
Use gluten-free pasta if needed.
For extra richness, use full cream and a touch of Parmesan.