Slow Cooker Chicken Noodle Soup
Chicken noodle soup made with ingredients like heavy cream, to give a robust and hearty, stick with you for hours kind of meal.
Ingredients
- 2 Pounds Chicken cooked & shredded I like to use boned thighs
- 1 Pound Carrots I use pre-sliced carrot chips
- 1 Bunch Celery sliced into small chunks
- 3 C Water
- 3 C Chicken Stock
- 26 oz Cream of Chicken Soup
- 2 envelopes Gelatin optional
- Salt to taste
- Pepper to taste
- Thyme to taste
- 3/4 Bag Egg Noodles
- Heavy Cream Serve on the side
Instructions
- Add chicken, carrots, celery, water, stock and salt to slow cooker. Turn slow cooker to high and cook for 3 to 4 hours or until veggies are tender.
- Add cream of chicken and stir in. Add thyme and pepper and stir.
- Sprinkle gelatin on top and stir in. Cook for about an hour.
- 20 to 30 minutes before serving, add the noodles to the pot.
- Serve and add heavy cream as desired.
Notes
This makes quite a lot of soup and you will likely have plenty of leftovers. Dish the leftovers into freezer safe containers and freeze for up to 3 months.