Crockpot Creamy Chicken Noodle Soup
- Prep Time: 10 mins
- Cook Time: 8 hours
- Total Time: 8 hours 10 mins
- Yield: 6-8
Ingredients
- 2-3 boneless, skinless chicken breasts (about 1 lb)
- 1/2 white onion, diced
- 5 cloves garlic, roughly chopped
- 6 c chicken broth, more as needed
- 1 zucchini squash, ends removed & quartered
- 8-10 oz pappardelle pasta, broken into large pieces
- 5 carrots, chopped
- 5 celery stalks, chopped
- 2 chipotle chiles in adobo sauce, seeds removed and chopped + 3 tsp sauce from can (optional, for a little spice)
- 1 tsp cumin
- 1/4 tsp oregano
- Salt + pepper, to taste
- 3/4 c heavy cream, optional, can sub nut pods for non-dairy alternative
- 2 1/2 c chopped kale (frozen kale is great for soups)
Instructions
- In a large crockpot, combine onion, celery, carrots, chiles and sauce, garlic, salt, pepper, and chicken stock. Lay chicken breasts on top, cover and cook on low for 6-8 hours. (Time may vary depending on the power of your crockpot).
- Once chicken is fully cooked, remove from the crockpot and shred using two forks or adding to your stand mixer with paddle attachment.
- Add pappardelle, kale, and remaining spices to the crockpot. Cover and cook an additional 20-30 minutes.
- Add chicken back to the pot. Stir in cream.
- Serve!
