Fortunately, it hasn’t been too bad of a winter here in the northeast. Some would beg to differ, but the snow has been typical, in my opinion.
But, I do not need cold weather to enjoy soup. In fact, I eat it in the summer. I like to compare it to my iced coffee drinking friends in the winter. To each his own!
I’ve made this particular soup recipe every Saturday for five weeks in a row. I think I’ve mastered it and my kids LOVE it. My husband prefers more of a stoup than soup, so that’s why I added cream cheese as an ingredient. Feel free to omit it if you don’t want a creamy soup.
I’ve tested this recipe both ways, by cooking it on high and low in my slow cooker, and I swear, the end result is exactly the same.
- 1 garlic clove, minced
- 2 cups mirepoix (chopped carrots, onion, celery)
- 1 teaspoon fresh thyme (1/2 teaspoon if it's dried thyme)
- 6 cups organic chicken stock
- 1 pound organic chicken breast
- 3 oz. cream cheese, cut into cubes
- 6 oz. extra-wide egg noodles
- Salt and pepper, to taste
- Place mirepoix, minced garlic, thyme and chicken stock into slow cooker.
- Place whole pieces of chicken breast into broth, vegetables and thyme.
- Set for either slow for 7-8 hours, or set to high for 4 hours.
- When soup is done, pull out chicken breast and shred apart with two forks. Add chicken back to slow cooker.
- Next, add uncooked egg noodles to the cooked soup. Place lid back on and continue to cook on low for about 10 minutes, or until noodles are soft.
- For the last step, and this is optional, add 3 ounces of cubed cream cheese and stir until combined. This turns it into a creamy soup. This can also be omitted and isn't necessary for the soup.
- Add salt and pepper, to taste.
- Serve hot with grated cheese on top.
I think you’ll enjoy this Slow Cooker Chicken Soup and will never cook it on your stove again. My slow cooker has been my go-to at least once a week this winter. On the days I use it, I feel so accomplished because dinner is just cooking away without me!