A scrumptious and creamy chicken noodle soup filled with veggies and made clean inside the sluggish cooker.
- 1 pound boneless skinless chicken breast
- 1 small yellow onion
- 2 stalks celery
- 2 large carrots
- 12 ounces of frozen corn
- 1 tablespoon minced garlic
- 1 container (32 ounces) Chicken Stock (I use Swanson Organic Free-Range)
- 2 bay leaves
- 1/2 teaspoon EACH: dried thyme, dried basil
- 1/4 teaspoon dried oregano
- Salt and pepper (I use 2 teaspoons salt and 1 teaspoon pepper)
- 8 ounces uncooked medium egg noodles
- 1/2 cup unsalted butter
- 1/2 cup + 2 tablespoons white flour
- 2-3 cups whole milk
- 3-4 tablespoons fresh parsley
Trim the fat from the chicken and place it in a large crockpot. (I use a 6-quart crockpot).
Dice the onion, thinly slice the celery, and peel + thinly slice the carrots. Add to the crockpot along with the frozen corn and minced garlic. Pour the chicken stock over everything.
Add in the bay leaves, dried thyme, dried basil, dried oregano, and salt + pepper. Stir and then cover and cook on low for 5-7 hours or high for 3-5 hours or until chicken is cooked through and shreds easily and veggies are tender.
Meanwhile, boil the noodles according to package directions. Drain.
While the noodles are cooking, melt the butter in a small pot over medium heat. Once it is melted, slowly add in the flour and whisk until combined. Whisk until smooth and cook over medium heat for 1 minute.
Slowly add in the whole milk (starting with 2 cups) whisking constantly. Allow thickening. Add this cream mixture to the soup. Remove the chicken, shred, and return to the crockpot. If desired add remaining 1 cup of milk to the soup.
Stir in the egg noodles (OR if you plan on having leftovers, keep them separate). Add in the fresh parsley. Taste and season if needed (extra salt and pepper) and enjoy!