Ingredients
Scale
- 1 ½ lbs. boneless skinless chicken breasts
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup diced white onion
- 2 garlic cloves, minced
- 2 tsp. dried basil
- 1 tsp. salt
- ½ tsp. dried thyme
- ¼ tsp. pepper
- 2 bay leaves
- 6 cups chicken broth
- 1 cup heavy cream
- 8 oz. wide or extra wide egg noodles
- 3 tbsp. water
- 3 tbsp. cornstarch
Instructions
- Place the chicken breasts, diced vegetables, and spices into the slow cooker.
- Pour the chicken broth over the ingredients.
- Stir everything together, then cover with the lid.
- Cook on LOW for 6 to 8 hours.
- Once cooking is complete, boil water in a separate pot and cook the noodles until al dente, taking care not to overcook them.
- Shred the chicken directly in the slow cooker using two forks and remove the bay leaves.
- Mix in the heavy cream and the cooked noodles to the soup.
- For a thicker consistency, combine cornstarch and water, then stir into the soup along with the cream and noodles.
- Taste and adjust seasoning with additional salt, pepper, and basil before serving.
Notes
For added flavor, consider garnishing with fresh basil before serving.
This soup can be stored in the refrigerator for up to three days in an airtight container.
Feel free to customize by adding other vegetables or spices to your liking.
- Prep Time: 25 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg