Slow Cooker Creamy Chicken Noodle Soup

• Meat

  • 2 Chicken breasts (about 1.5 pounds, large boneless skinless

• Produce

  • 2 Bay leaves
  • 3 Carrots
  • 2 Celery, ribs
  • 4 Garlic cloves
  • 2 tbsp Parsley, fresh
  • 1/2 tsp Rosemary, dried
  • 1/2 tsp Thyme, dried
  • 1 Yellow onion

• Canned Goods

  • 4 cups Chicken broth

• Pasta & Grains

  • 1 (16 ounce package Reames frozen egg noodles

• Baking & Spices

  • 1/3 cup Flour
  • 1 Salt and pepper

• Dairy

  • 1 cup Heavy whipping cream
  • 1 1/2 cups Whole milk

Found on garnishandglaze.com

Ingredients

• 2 large boneless skinless chicken breasts (about 1.5 pounds)
• 1 yellow onion, diced
• 3 carrots, diced
• 2 ribs celery, diced
• 4 garlic cloves, minced
• 2 bay leaves
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• salt and pepper to taste
• 4 cups chicken broth (2 14.5 ounce cans)
• ⅓ cup flour
• 1 cup heavy whipping cream
• 1½ cups whole milk
• 1 (16 ounce) package Reames Frozen Egg Noodles
• 2 tablespoons fresh parsley

Directions

• Place chicken in the bottom of a 6 qt slow cooker along with the onion, carrots, celery, garlic, bay leaves, thyme, rosemary, and salt and pepper. Pour in the chicken broth and cover. Cook on for 4 hours.
• Remove the chicken and shred. Add back to the slow cooker.
• Whisk the flour and cream together and then add it to the slow cooker along with the milk and Reames Frozen Egg Noodles. Stir until combined and all the noodles are submerged. Turn slow cooker to HIGH and cook for another hour until noodles are cooked.
• Mix in the parsley and serve.