Slow Cooker Creamy Chicken Noodle Soup

Classic chicken noodle goes a lot further when its from the heart or at least from your own kitchen and not a tin sodium bomb.


- Chicken thighs - Garlic - Onion - Celery stalks - Carrots - Mushrooms - Fresh thyme - Sage - Salt and pepper - Chicken broth - Water - Peas - Cream cheese - Egg noodles


Place the chicken thighs in the slow cooker. Add the garlic, onion, celery, carrots, and mushrooms. 

Season with salt and pepper. Add the thyme, sage. Pour in the broth and water. Cook on low for 6 to 8 hours.

Using a slotted spoon, remove the chicken from the slow cooker. Break into bite sized pieces and return.

Stir in the cream cheese and peas. Stir to melt the cream cheese. Bump the heat to high, add the noddles, cover and cook for 15 minutes longer, until noodles are cooked through.

Serve with fresh herbs on top and buttery crackers.

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