Ingredients

The following ingredients have 8 Servings
  • 1 1/2 pounds boneless (skinless chicken breasts)
  • Kosher salt and freshly ground black pepper (to taste)
  • 8 cups chicken stock
  • 4 cloves garlic (minced)
  • 1 onion (diced)
  • 3 carrots (peeled and diced)
  • 3 stalks celery (diced)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 8 ounces medium egg noodles
  • 1/2 cup frozen peas
  • 2 tablespoons chopped fresh parsley

Instruction

  • Season chicken with salt and pepper, to taste.
  • Place chicken into a 6-qt slow cooker. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours; reserve 1 cup and set aside.
  • Remove chicken from the slow cooker and shred, using two forks.
  • In a large bowl, whisk together heavy cream, flour and reserved 1 cup chicken stock mixture.
  • Stir chicken, heavy cream mixture and egg noodles into the slow cooker. Cover and cook on low heat for an additional 30-60 minutes, or until pasta is tender and soup is slightly thickened. Stir in peas.
  • Serve immediately, garnished with parsley, if desired.