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INGREDIENTS:
- 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
DIRECTIONS:
- 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.
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