Crock Pot Creamy Chicken Noodle Soup that whips up fast but is BUSTING with amazing flavor! The BEST kind of recipe!
The other day I was driving Gavin to school and we were listening to the morning radio show that I always listen too. My kids were being unusually quiet, but I didn’t really notice because I was so intently listening to the radio. They were talking about a text that the DJ got over the weekend from someone at a wedding saying that she, the wedding guest, had just seen the bride and the best man of the wedding making out!
“Mom,” I hear from the far back seat. “Did you hear that??”
“Yeah, Gavin . . . did you?”
“That was kind of INTAppropriate, huh?” That’s how Gavin says inappropriate, which I guess I should be embarrassed to admit that he finds himself saying a lot . . .
“No, Mom. That was REALLY INTAppropriate!!”
I was a deer caught in the headlights.
At what point did he start listening to the radio?? At what point did he start understanding things like why a bride and a best man kissing at a wedding is REALLY INTAppropriate?? He’s only seven! Shouldn’t we still be talking about dinosaurs and building forts? Legos and super heros? Video games and baseball???
Someone out there tell me I still have more time.
While I wait for you to reassure me, let me share with you my latest favorite dinner! Crock Pot Creamy Chicken Noodle Soup! This was one of those meals that I just kind of threw together, literally just tossing things in the crock pot, and setting it to high because I only had three hours until dinner, and it came out amazing! I made it again the following week just to make sure that I wasn’t sleep deprived and taste bud deprived the first time, and seriously, so good! It’s jam packed with delicious flavor but so simple. The BEST kind of recipe!
Crock Pot Creamy Chicken Noodle Soup
- 3 celery stalks diced
- 2 medium carrots peeled and sliced
- 1 lb chicken breasts whole uncooked
- 1/2 TBSP dried thyme
- 1/2 TBSP dried basil
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken stock
- 1 1/2 cups dried mini penne noodles
- 1 cup heavy cream
- Combine everything but the noodles and the cream in a crock pot and cook on high for three hours.
- After three hours, add the penne and cook for an additional half hour.
- Remove from the heat, shred the chicken, stir in the cream, and serve.
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