Creamy Slow Cooker Chicken Noodle Soup Recipe

• 4 stalks celery, chopped
• 4 carrots, chopped
• 1 white onion, chopped
• 1 lb chicken breast
• 3 tsp minced garlic
• 6 cups chicken broth
• 1 ½ tsp salt
• 1 tsp pepper
• 1 tsp thyme
• 1 tsp basil
• 1 cup heavy whipping cream
• 1 ½ cups uncooked penne pasta noodles

For the roux

• 3 tbs butter
• ⅓ cup flour

• Add the celery, carrots, onion, chicken breast, garlic, broth, salt, pepper, thyme, and basil to the slow cooker. Stir to combine.
• Cook on low for 6 hours, or until the chicken is cooked through and the vegetables are tender.
• Before finishing, remove 2 cups of broth from the cooker and set aside to make the roux.
• In a small saucepan, melt the butter. Whisk in the flour and cook until the mixture turns a light golden color.
• Slowly whisk the reserved broth into the flour mixture, adding a little at a time until the roux is smooth and creamy.
• Pour the roux back into the slow cooker and stir well to combine with the soup.
• Add the penne noodles and cook on high for an additional 30 minutes, or until the pasta is al dente.
• Remove the chicken, shred it with two forks, then return it to the slow cooker.
• Stir in the heavy whipping cream, heat through, and serve warm.

Nutrition