How I Make Creamy Slow Cooker Chicken Noodle Soup | Easy Chicken Noodle Soup Recipe #cooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add diced onion, celery, and carrots to the slow cooker, placing celery leaves in for flavor.

Slice vegetables about a quarter inch thick.

Add minced garlic and mix with the vegetables.

Place boneless skinless chicken breast on top of the vegetables.

Season lightly with onion powder, garlic powder, no salt garlic and herb, and poultry seasoning.

Add chicken broth ensuring chicken is fully submerged.

Add bay leaves and press down slightly.

Cover and cook on high for about 3 hours or low for 5-6 hours, checking at 2.5 hours if on high.

Remove chicken after cooking and shred it.

Cook egg noodles separately.

Prepare cream base by whisking together heavy cream, cornstarch, seasoning, chicken bouillon, onion powder, turmeric, and celery salt until smooth.

Increase slow cooker temperature to high if cooking on low, add shredded chicken back in, and mix in the cream base.

Cover and cook for 20-30 minutes until thickened.

Remove bay leaves and adjust seasoning as needed.

Add cooked noodles to the soup or serve separately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens