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Friday, October 6, 2017

Creamy Chicken Noodle Soup

I tried this in the slow cooker and it was such a success! I also used regular spaghetti instead of egg noodles and we liked it better. 


  • 1 tbsp. unsalted butter
  • 1 small onion, diced
  • 1 1/2 carrots, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 1/2 tsp oregano
  • 1/2 tsp salt & pepper
  • 8 cups unsalted chicken stock
  • 1 medium potato, peeled and diced
  • 2 cups shredded chicken (I use a rotisserie chicken)
  • 1 cup fat free 1/2 and 1/2
  • 8 oz spaghetti, broken up
  • juice of 1 lemon (at the end)
  • 2 tbsp. fresh parsley (optional)


  1. Heat the butter in a large skillet over medium heat. Add the onion, carrots, celery and garlic. 
  2. Saute until veggies are soft, about 6 minutes. 
  3. Add flour, oregano, salt & pepper. Stir to incorporate. 
  4. Add the mixture to the slow cooker. 
  5. Add broth and potato. Cook on low for 2 hours. 
  6. Add the chicken, 1/2 & 1/2 and pasta.  Cook on low for another 2 hours. 
  7. Taste for seasoning. 
  8. Add lemon juice and parsley. 


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