Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 cups chicken broth, low sodium
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 8 oz wide egg noodles, uncooked
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place the diced onion, sliced carrots, celery, and minced garlic into the bottom of the slow cooker.
  2. Season the chicken thighs with salt, pepper, and dried thyme, then place them on top of the vegetables.
  3. Pour the chicken broth over the ingredients until mostly submerged.
  4. Cover and cook on Low for 6 hours until the chicken reaches 165°F and carrots are tender.
  5. Remove the chicken to a plate and shred using two forks.
  6. Stir the softened cream cheese and heavy cream into the slow cooker broth until smooth and well combined.
  7. Whisk together cornstarch and water to create a slurry, then stir into the soup to thicken.
  8. Stir the shredded chicken and uncooked egg noodles into the soup. Cook on high for 15-20 minutes until noodles are al dente.
  9. Stir in chopped fresh parsley before serving.