Jessa Seewald's video: Crockpot Chicken Noodle Soup

Chicken Noodle Soup Recipe 2 lbs chicken thighs 4 stalks celery, chopped 25 baby carrots, chopped 1 large onion chopped + 1 tsp onion powder 1 tbsp minced garlic + 1 tsp garlic powder 1/4 tsp pepper 1 tsp salt 1 tsp thyme 1 tsp parsley 3 quarts chicken broth 24 oz bag frozen egg noodles 1/2 cup flour 1 cup cold water 2 tbsp heavy cream Fresh parsley (optional) Fresh lemon juice (optional) Cook for 5 hrs on low. Grab a separate bowl and remove chicken thighs and 1 cup broth. Shred chicken with two forks, cover with foil and set aside. Dump noodles into crockpot and stir. Mix flour with cold water, and whisk until smooth, no lumps, then pour into crockpot. Add heavy cream and stir. Continue cooking on low for 1 more hour, then return chicken to pot and serve. Garnish with fresh parsley and a squeeze of lemon juice if you desire!