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creamy chicken noodle soup crock pot

fateme hasani

fateme hasani

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Creamy Chicken Noodle Soup Crock Pot

Creamy Chicken Noodle Soup Crock Pot

Hello and welcome to our discussion in solsarin. Today we want to talk about “Creamy Chicken Noodle Soup Crock Pot” in our site.

 

Creamy Chicken Noodle Soup Crock Pot
Creamy Chicken Noodle Soup Crock Pot

 

Crock Pot Creamy Chicken Noodle Soup

You can offer a couple soups as your main meal, but you can still have some of those must have snack foods along with it. The guys at my house have certain expectations of what they like to munch on during the game.

So, I have 4 soup recipes to share with you this week. First up is a new family favorite. It’s a creamy soup that you make in the crock pot. I do have another version already that is similar, but this is still different enough to also enjoy.

This version is more creamy than the other version that I have. It also includes peas or corn. My family isn’t big on peas, so I went with corn. I have actually made this several times already because we love it so much and I love how easy it is to make!

Ingredients

  • 3celery stalks (diced)
  • 2carrots (medium, peeled and sliced)
  • 1lb. chicken breasts (whole uncooked)
  • 1/2Tbsp. dried thyme
  • 1/2Tbsp. dried basil
  • 1tsp. salt
  • 1/2tsp. black pepper
  • 6cups chicken stock
  • 1 1/2cups noodles (dried mini penne)
  • 1cup heavy cream

INSTRUCTIONS

  1. In a skillet, melt the butter. Saute onion, carrots, and celery in the butter until onions are just soft. Add to the crock pot along with the chicken broth, cream of soup, and milk. Stir until combined.
  2. Add in the chicken and corn or peas. Stir then cook on high for 3 1/2 to 4 hours on high or 6 hours on low.
  3. Stir in the noodles and turn to high if not already cooking on high. Allow to cook for 45-60 minutes until the past is tender. Serves 6.

How to Make Chicken Noodle Soup in the Crockpot

This fuss free recipe is just a few steps and at the end becomes a creamy, comforting soup. If you would like to skip that, you could just add in a little more chicken stock and leave this as a regular slow cooker chicken noodle soup.

This is a brief overview of the recipe so you know what you are getting into. Make sure to follow the full instructions with the ingredient amounts in the recipe card at the bottom.

  1. Combine ingredients in the slow cooker: To start, we are cooking the vegetables and the chicken in chicken stock with some seasonings. Cook it on low for 6 hours or high for 3 hours.
  2. Make the roux: At the end of that cooking time, combine butter and flour in a saucepan to make a roux and gradually add liquid from the crockpot. Add all of that to the crockpot.
  3. Add in the noodles: The penne cooks at the end for only 30 minutes.
  4. Shred the chicken: At the end of the cook time take out the chicken breasts and shred them. Return the shredded chicken to the slow cooker.
  5. Add the heavy cream: Finally, stir in some heavy cream. The heat from the soup will heat it up quickly.

 

Creamy Chicken Noodle Soup Crock Pot
Creamy Chicken Noodle Soup Crock Pot

 

Adding Uncooked Pasta to a Crockpot

Cooking pasta in the slow cooker is really simple. I’ve done it lots of times in different recipes and it works perfectly each time. Try it with any type of noodle you like, but make sure that you stir them in well, and cook them for 30 minutes on high.

Variations and Substitions

Another thing I like about soup is how easy it is to switch things out or change them.

  • Add some onions: My family doesn’t like onions, but if yours does add a diced yellow onion.
  • Switch up the spices: The other day someone told me that they were allergic to basil. Oregano and parsley are great alternatives for the spices listed here.
  • Lighten it up: Instead of heavy cream you could use half & half (an American product made from half heavy cream and half whole milk).
  • Use a different noodle: Egg noodles, elbow macaroni, or rotini are all great options in this soup recipe.

Make it on the Stovetop

If you forgot to make this soup this morning but still are craving this classic comforting dinner, no worries! You can follow this very similar stovetop version of Creamy Chicken Noodle Soup.

Storing Leftovers

Leftovers of this recipe can be kept in an airtight container in the refrigerator for up to four days. Please note that the noodles will continue to absorb liquid as it is stored. It will still be delicious but not the same consistency as originally served.

What to Serve with this Amazing Chicken Noodle Soup

I personally think that soup is the original one pot meal, and it would be fine to serve this on it’s own. But, we do often love some bread to go with it.

  • Beer Bread: You can see my three ingredient beer bread pictured with this soup. It’s always a hit and so easy.
  • Dinner Rolls: These great rolls would go with it as well.
  • Arugula Salad: This salad recipe is so easy to make and would go great with this soup.
  • Kale Salad: This is probably my favorite salad and would round this meal out perfectly.

FAQ

Can I make this chicken noodle soup gluten free?

Yes! Replace the noodle with gluten free noodles and swap the flour with almond flour. It makes a roux, though just slightly less creamy than the original.

Can I freeze this soup?

This wouldn’t be my number one choice of soups to freeze because of the noodles. If you would like to freeze it, I would suggest leaving out the noodles and adding cooked noodles as you eat leftovers.

Do you cook the noodles first?

Nope! The noodles go in at the end uncooked and only cook for 30 minutes.

Do I cut up the chicken first?

Nope! Add the chicken breasts raw and whole at the beginning. Pull them out at the end and shred them.

 

Slow Cooker Creamy Chicken Noodle Soup

There is just something about this Creamy Chicken Noodle Soup that hits the spot more than anything else on a cool Fall day (or a cool Winter day, or a cool Spring day).

The chicken and vegetables simmer all day which gives the broth even more incredible flavor, and just before it’s done we through in some egg noodles, cream and a touch of corn starch for a comforting, indulgent soup that is also pretty healthy. Get your crusty bread/dinner rolls/breadsticks ready for dunking, because Fall is well on its way and with it Soup Season!

Creamy Chicken Noodle Soup Crock Pot
Creamy Chicken Noodle Soup Crock Pot

Why we love this Slow Cooker Creamy Chicken Noodle Soup:

  • Homemade Chicken Noodle Soup is awesome.
  • Winter is cold (at least here in Manitoba), soup is warm.
  • It ticks all of my Best Ever Soup Recipes boxes: it’s thick, it’s chunky, it’s creamy, and it’s got just the right balance of veggies and carbs
  • It makes the house smell amazing while it cooks!
  • Crockpot soups mean that at 5:00 you don’t have to wonder what’s for dinner

How to thicken soup:

There are a few different ways to thicken soup, and I’m going to go through 3 different options and tell you why I prefer doing it the way I do.

Milk or cream + flour to thicken soup:

You can whisk together a mixture of milk or cream and flour to thicken soup, and stir it in when you stir in the noodles.

This is a great option if you need easy and don’t have corn starch on hand.

The downsides? It takes some time for the flour taste to cook out and the soup to thicken, so if you go this route you may even want to add it to the soup an hour before it’s done.

Ingredients

  • 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
  • 2 tablespoons corn starch
  • 3 cups wide egg noodles or other short pasta

Instructions

  • *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.

 

Notes

*In the original recipe I called for milk and flour to thicken as I mentioned in the post above. I prefer to use cream now (I use less cream than I used milk), but note that you can use milk if you prefer. You may find you have to add additional corn starch to get a thick and creamy soup with milk.

Nutrition Information

Calories: 190cal | Carbohydrates: 19g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 438mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6434IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
fateme hasani

fateme hasani

All Posts
fateme hasani

fateme hasani

All Posts

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