Crock Pot Creamy Chicken Noodle Soup

I was intrigued when I saw a recipe for creamy chicken noodle soup. I am a fan of creamy soups, but was not sure of how a creamy chicken noodle soup would taste.

I am so glad I made this soup! It tasted like I was eating chicken pot pie, but in soup form. I do not get to make and eat chicken pot pie very often since half of my family does not like it. But everyone loved this soup.

Crock Pot Creamy Chicken Noodle Soup

Ingredients:

• 1 1/2 pounds boneless skinless chicken breasts
• black pepper, to taste
• 8 cups low sodium chicken broth
• 4 cloves garlic, minced
• 1 yellow 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

Directions:

1. Season the chicken with black pepper and place in the crock pot.
2. Add in the chicken broth, garlic, onion, carrots, celery, thyme, rosemary and bay leaves. Season with black pepper to taste.
3. Cover the crock pot and cook on low for 6-8 hours.
4. Remove 1 cup of the liquid and set aside.
5. Remove the chicken from the crock pot, shred and return to the crock pot.
6. In a large bowl whisk together the 1 cup liquid, heavy cream and flour.
7. Stir the heavy cream mixture and egg noodles into the crock pot.
8. Cover and cook on low for 30-60 minutes or until the soup has thickened slightly and the noodles are tender.

Enjoy!!!

Nutrition Facts
Serves: 8
Amount Per Serving
Calories 199
Total Fat		6.3g
Saturated Fat		3.6g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.1g
Trans Fat		0g
Cholesterol		67.1mg
Sodium		204.9mg
Potassium		150.8mg
Total Carbohydrates		14.4g
Dietary Fiber		1.7g
Sugars		3.6g
Protein		20.9g
Vitamin A 82.15% Vitamin C 7.89%
Calcium 4.2% Iron 5.92%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.