With cold and flu season here the staple food for the sick is chicken noodle soup. I grew up eating canned bland chicken noodle soup every time I had a cold. This was fine when I was a kid, but now that I’m older I have a bit more discerning pallet.

If I’m going to eat chicken noodle soup, I want it to have vegetables and chicken I can actually see and taste, and big fat noodles. This particular chicken noodle soup has all of those things, and a nice light creaminess to it also. If you’re looking for a delicious twist on a classic, then you’ll want to try this recipe.

Creamy Crockpot Chicken Noodle Soup

2 chicken breasts

3 garlic cloves, minced

2 carrots, diced

1 onion, diced

2-3 teaspoons Italian seasoning

12-14 cups water

8 chicken bouillon cubes

1/2 cup frozen peas

1/2 tub (4 ounces) cream cheese

1 box (6 ounces) egg noodles

salt and pepper

Throw the chicken breasts, garlic, carrots, onion, Italian seasoning, water and bouillon cubes into your crockpot. Cook these ingredients on low for 6 to 8 hours.

Pull chicken out of the crockpot and shred it with two forks, then place it back into the crockpot.

Turn the crockpot on high and then throw the peas and cream cheese and noodles into the crockpot. Stir the soup until the cream cheese has melted. Place the lid back on the crockpot and let the soup cook for 15 minutes, or until the noodles are fully cooked. Add salt and pepper to taste.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.