Creamy Crockpot Chicken Noodle Soup

Ingredients

3 celery stalks diced
2 medium carrots peeled and sliced
1 lb chicken breasts, boneless skinless whole raw
1/2 TBS dried thyme
1/2 TBS dried basil
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
6 cups chicken stock
3 TBS unsalted butter
1/3 cup all purpose flour
1-1/2 cups dried penne noodles, or whatever kind you like
1 cup heavy cream


Instructions

1. Combine the diced celery, carrots, whole chicken breasts, chicken stock, thyme, basil, garlic, salt, and pepper in the slow cooker. Cook on low for 6 hours or on high for 3 hours.

2. After cooking time is up, pull 2 cups of liquid from the slow cooker. Melt the butter in a small sauce pan. Whisk in the flour until smooth. Slowly add the liquid from the crockpot. Start by adding about 2 tablespoons at a time (no need to measure) adding more once the liquid you just add is fully whisked in. The adding of liquid should take you more than 30 seconds, but less than 2 minutes.

3. Add the roux to the slow cooker and stir to combine. Add in uncooked penne noodles and turn the slow cooker to high. Cook for 30 minutes.

4. Turn off the slow cooker, remove the chicken breasts and shred them. Return the shredded chicken to the slow cooker. Stir in the heavy cream. Serve and enjoy.

I just made it on the stove top.

from Simple Joy