Ingredients
Equipment
Method
- Optional night-before prep: Peel and dice the carrots, dice the onion and celery, and measure out your thyme and parsley. Place everything in a large zip-lock bag and refrigerate overnight. In the morning, dump the bag into the slow cooker and add the broth.
- Add the chicken broth, raw chopped chicken, carrots, onion, celery, thyme, parsley, salt, and pepper to a 3 to 4 quart slow cooker. Stir briefly to combine.
- Cover and cook on low for 7 to 8 hours or on high for 3 hours, until the vegetables are tender and the chicken is cooked through.
- Turn the slow cooker setting to high.
- In a small bowl, whisk together the cream and cornstarch until completely smooth. Pour the slurry into the slow cooker and stir well to combine.
- Add the egg noodles to the slow cooker. Stir to submerge and cover.
- Cook on high for 10 to 20 minutes, checking the noodles at 10 minutes. They should be just tender. For a thicker soup, whisk together an additional half cup of cream with 1 tablespoon of cornstarch and stir it in. The soup will continue to thicken as it sits.
Notes
Cream: Use 18% fat or higher for the richest result. Whole milk can be substituted but requires more cornstarch and produces a thinner result. Noodles: Check at 10 minutes. They overcook quickly in the slow cooker. You can also cook them separately on the stovetop and add to bowls before serving. Rotisserie chicken: Skip the initial long cook. Cook broth and vegetables on low for 6 to 7 hours, then stir in shredded rotisserie chicken at the end with the noodles and cream slurry. Storage: Refrigerate up to 4 to 5 days. Freeze without noodles for up to 3 months.
