Print Friendly and PDF



1 1/2 pounds boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper, to taste

8 cups chicken stock

4 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

2 bay leaves

1/2 cup heavy cream

1/4 cup all-purpose flour

8 ounces medium egg noodles

1/2 cup frozen peas

2 tablespoons chopped fresh parsley




Season chicken with salt and pepper, to taste.

Place chicken into a 6-qt slow cooker. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours; reserve 1 cup and set aside.

Remove chicken from the slow cooker and shred, using two forks.

In a large bowl, whisk together heavy cream, flour and reserved 1 cup chicken stock mixture.

Stir chicken, heavy cream mixture and egg noodles into the slow cooker. Cover and cook on low heat for an additional 30-60 minutes, or until pasta is tender and soup is slightly thickened. Stir in peas.

Serve immediately, garnished with parsley, if desired

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends