That looks like a comforting Crockpot Creamy Chicken Noodle Soup — thick, hearty, and packed with chicken, carrots, peas, and pasta.
Here’s the full homemade recipe:
🍲 Creamy Chicken Noodle Soup (Slow Cooker)
Ingredients
For the Soup:
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1 ½ lbs boneless, skinless chicken breasts (or thighs)
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4 cups low-sodium chicken broth
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2 cups water
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3 medium carrots, sliced
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2 celery stalks, chopped
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½ small onion, finely diced
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2 cloves garlic, minced
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1 teaspoon dried thyme
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½ teaspoon dried parsley
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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2 cups frozen peas
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2 cups dry pasta (elbow, ditalini, or small shells)
For the Creamy Base:
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 ½ cups milk (whole milk preferred)
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½ cup heavy cream (optional but recommended)
Instructions
1️⃣ Add to Slow Cooker
Place chicken, broth, water, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper into the slow cooker.
Cook:
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Low: 6–7 hours
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High: 3–4 hours
Until chicken is tender.
2️⃣ Shred Chicken
Remove chicken, shred with two forks, and return to the pot.
3️⃣ Add Pasta & Peas
Stir in dry pasta and frozen peas.
Cook on High for 20–30 minutes until pasta is tender.
4️⃣ Make Cream Sauce
In a saucepan:
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Melt butter over medium heat.
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Whisk in flour and cook 1–2 minutes (forms a roux).
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Slowly whisk in milk.
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Simmer until thickened (3–5 minutes).
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Stir in heavy cream.
5️⃣ Combine
Pour cream mixture into the slow cooker.
Stir well and let cook another 10 minutes to thicken.
Taste and adjust seasoning.
Optional Add-Ins
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½ cup grated Parmesan
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A splash of lemon juice for brightness
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Fresh chopped parsley on top
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½ teaspoon poultry seasoning for deeper flavor
Storage
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Keeps in fridge 3–4 days.
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If freezing, cook pasta separately and add when reheating (prevents mushy noodles).
If you’d like, I can also give you:
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A stovetop 30-minute version
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An Instant Pot version
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Or an extra thick “chicken pot pie style” version 😊