Creamy Slow Cooker Chicken Noodle Soup

The weather is definitely staring to cool down around here, for winter.  Even though we’ve had 70 degrees lately in December in Colorado, I’m still declaring it soup season.  My kids favorite homemade soup is a chicken noodle soup, and I love making it, but it can be time consuming after a long day at work to cook the chicken, chop up the veggies and wait for them to soften in the broth.

I’ve recently tried making chicken noodle soup in my slow cooker, and let me tell you – this is the way to go!   This soup is made creamy by pureeing the cannellini beans before adding to the soup.  The beans add great flavor, creaminess and fiber without adding a ton of calories that you would get if you added heavy cream to the soup.  If you prefer a traditional clear broth soup, then you can skip the bean puree, but you should still add the beans to the soup because they add so much flavor and nutrients to the soup.

This is the perfect recipe to make this week with the boneless, skinless chicken breasts on sale as well as the hot deal on the Lighthouse sage we shared earlier today.  You’ll also find great deals on saltine crackers in the cracker aisle.

Creamy Slow Cooker Chicken Noodle Soup

This delicious dairy free soup simmers in a flavorful both with the basic carrots, celery, onions and noodles, but has a surprising secret ingredient that makes it creamy

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Course: Soup

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Calories:

Ingredients

• 1 1/2 lbs chicken breast
• 1 large sweet onion diced
• 3 ribs celery diced
• 8 oz diced carrots
• 2 cloves garlic grated
• 1/2 to 1 tsp poultry seasoning
• 3 cups chicken broth
• 1 can cannellini beans drained and rinsed

Instructions

• In a slow cooker set to low, add chicken, onion, celery, carrots, garlic and poultry seasoning. Pour 2 cups chicken broth over the ingredients.
• Add 1 cup chicken broth and beans to a blender and blend on high until smooth and creamy. Pour mixture into slow cooker and stir gently.
• Cook on low for 10 hours (or high for 6-8 hours). Remove chicken, shred with 2 forks, and add back into slow cooker. If needed, add a sprinkle of sea salt. Stir and serve.

Notes

Pro Tips: 1. If you do not have poultry seasoning around, use a mix of dried or fresh rosemary, thyme, and sage instead. 2. Serve with creamy, ripe avocado on top for a boost of healthy fats and flavor. 3. Adjust the amount of poultry seasoning used to your preference

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