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Crockpot Creamy Chicken Noodle Soup Recipe

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This recipe for Crockpot Creamy Chicken Noodle Soup, by , is from Yolanda Johnson's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Yolanda Johnson

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
3 boneless, skinless chicken breasts
7 cups chicken broth, divided
medium yellow onion
5 carrots, peeled and sliced in 1-inch pieces
1 teaspoon dried rosemary
1 bay leaf
cup all-purpose flour
1 cup heavy cream
12 ounces egg noodles
1 cup frozen peas
salt and pepper, to taste

Directions:
Directions:
Instructions
Season chicken with salt and pepper. Place chicken in a large (6 to 8 quart) slow cooker. Stir in 6 cups of the chicken broth, onion, carrots, rosemary and bay leaf. Cover with lid and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred.
In a large bowl, whisk together remaining cup of chicken broth, flour and heavy cream.
Carefully pour shredded chicken and cream mixture back into slow cooker. Gently stir in egg noodles and peas. Cover with lid again and cook on low heat for an additional 30-60 minutes or until pasta is tender.
Serve immediately and enjoy!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min

 

 

 

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