Slow Cooker Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Ingredients:

• 8 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 lb boneless, skinless chicken breasts
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1 cup heavy cream or half-and-half
• 2 cups egg noodles
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Base: Add chicken breasts, broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper to a slow cooker.
2. Cook the Soup: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked and vegetables are tender.
3. Shred the Chicken: Remove chicken, shred with two forks, and return to the slow cooker.
4. Add Cream and Noodles: Stir in the cream and egg noodles. Cover and cook on high for another 15-20 minutes until noodles are tender.
5. Garnish and Serve: Ladle into bowls, garnish with parsley, and serve hot.