Slow Cooker Creamy Chicken Noodle Soup

By á-46

Ingredients

• 3 boneless, skinless chicken breasts
• 7 cups chicken broth, divided
• 1/2 medium yellow onion
• 5 carrots, peeled and sliced in 1-inch pieces
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 12 ounces egg noodles
• 1 cup frozen peas
• salt and pepper, to taste

Preparation

Step 1

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, onion, carrots, rosemary and bay leaf. Cover with lid and cook on low heat for 6-8 hours.
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 back into slow cooker. Gently stir in egg noodles and peas. Cover with lid again and cook on low heat for an additional 30-60 minutes or until pasta is tender.