A comforting slow cooker creamy chicken soup made with tender chicken, vegetables, and egg noodles in a rich, velvety broth.

4 cups low-sodium chicken broth

1 pound boneless, skinless chicken breasts, chopped

5 medium carrots, peeled and diced

1/2 medium onion, diced

2 celery ribs, diced

2 teaspoons dried thyme

2 teaspoons dried parsley

1 teaspoon salt

1/4 teaspoon black pepper

1 cup heavy cream

2 tablespoons cornstarch

3 cups wide egg noodles

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1. Add the chicken broth, chicken, carrots, onion, celery, thyme, parsley, salt, and pepper to a 3- to 4-quart slow cooker.

2. Cover and cook on low for 7 to 8 hours, or on high for about 3 hours, until the chicken is cooked through and the vegetables are tender.

3. Turn the slow cooker to high.

4. In a small bowl, whisk the heavy cream and cornstarch until smooth. Stir the mixture into the soup.

5. Add the egg noodles, cover, and cook for 10 to 20 minutes, until the noodles are tender and the soup has thickened.

6. Stir well before serving. The soup will continue to thicken slightly as it rests.

Add cream at the end to prevent curdling.

Soup thickens as it cools.

Store leftovers in the refrigerator for up to 3 days.