Ingredients

The following ingredients have 7 Servings
  • 4 cups low sodium chicken broth
  • 1 lb chicken breasts (raw, chopped (or boneless, skinless thighs), about 3)
  • 5 medium carrots (peeled and diced)
  • 1/2 medium onion (diced)
  • 2 ribs celery (diced)
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cream* (I recommend 18% or higher)
  • 2 tablespoons corn starch
  • 3 cups wide egg noodles (or other short pasta)

Instruction

  • *I like to prepare the carrots through parsley the night before and place them in a large freezer bag in the fridge. Then all I have to do the next morning is dump them in and add the broth.
  • Add broth, chicken, carrots, onion, celery, thyme, parsley, salt and pepper to the slow cooker. Cook 7-8 hours on low or 3 hours on high, until vegetables are tender.
  • Turn slow cooker to high.
  • Whisk together cream and corn starch and add to the slow cooker with the egg noodles.
  • Cover and let cook for 10-20 minutes, until noodles are cooked and soup has thickened slightly.
  • If desired, you can whisk together more cream and corn starch to thicken further, but keep in mind the soup will continue to thicken as it sits.