A delicious and creamy chicken noodle soup packed with veggies and made easy in the slow cooker.
Trim the fat from the chicken and place in a large crockpot. (I use a 6-quart crockpot).
Dice the onion, thinly slice the celery, and peel + thinly slice the carrots. Add to the crockpot along with the frozen corn and minced garlic. Pour the chicken stock over everything.
Add in the bay leaves, dried thyme, dried basil, dried oregano, and salt + pepper. Stir and then cover and cook on low for 5-7 hours or high for 3-5 hours or until chicken is cooked through and shreds easily and veggies are tender.
Meanwhile, boil the noodles according to package directions. Drain.
While the noodles are cooking, melt the butter in a small pot over medium heat. Once it is melted, slowly add in the flour and whisk until combined. Whisk until smooth and cook over medium heat for 1 minute.
Slowly add in the whole milk (starting with 2 cups) whisking constantly. Allow to thicken. Add this cream mixture to the soup. Remove the chicken, shred, and return to the crockpot. If desired add remaining 1 cup of milk to the soup.
Stir in the egg noodles (OR if you plan on having leftovers, keep them separate). Add in the fresh parsley. Taste and season if needed (extra salt and pepper) and enjoy!