Cream Of Chicken Soup Recipe With Chicken Breast Slow Cooker

Garlic oregano and lemon juice give spark to this memorable main dish.

Cream of chicken soup recipe with chicken breast slow cooker. Walter powell wilmington delaware. Add cut vegetables to the slow cooker and mix. Remove the chicken from the slow cooker and transfer to a board.

Cover and cook on low heat for an additional 30 60 minutes or until pasta is tender and soup is slightly thickened. Place the chicken onion carrots celery and salt in a 6 quart or larger slow cooker and stir to combine. In a large bowl whisk together heavy cream flour and reserved 1 cup chicken stock mixture.

Put frozen chicken into slow cooker. Add into slow cooker. Stir chicken heavy cream mixture and egg noodles into the slow cooker.

Remove chicken from the slow cooker and shred using two forks. Coat the chicken mixture with flour. All of the recipes are super easy to make and use everyday ingredients.

Stir in chicken stock garlic onion carrots celery thyme rosemary and bay leaves. In slow cooker add all the soup ingredients except for the additional salt pepper to taste and parsley. Season with salt and pepper to taste.

Add the onions carrots celery basil oregano cornstarch and chicken stock to the slow cooker. Place lid on and cook the soup on low for 7 hours or 4 hours on high. Sprinkle the flour over the chicken mixture and stir gently to coat.