Crockpot Creamy Chicken Noodle Soup

I saw frozen noodles on Pioneer Woman's show on The Food Network. They looked so much better than dried egg noodles and I knew I wanted to try them in something.  The noodles (Reames brand) were a bit tricky to find.  They were in the ethnic food part of my grocery freezer.  I can't wait to use them in other recipes, they were so amazing.  Miss F loved this recipe, of course she loved the chicken the most.  So we made a couple chicken for noodles trades during dinner.  How did I end up with a kid who isn't obsessed with carbs?

Crockpot Creamy Chicken Noodle Soup
inspired by Key Ingredient

¼ cup butter
¼ cup flour
2 cups milk, divided
4 cups chicken broth
1 teaspoon thyme
1 pound carrots, peeled and chopped
½ onion, peeled and chopped
2 stalks celery, chopped
1 pound chicken breasts
1 package frozen egg noodles (12 ounces)
½ cup half and half

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add 1 cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.

Whisk together the sauce, remaining 1 cup milk and chicken broth. Salt and pepper to taste. Add to the crockpot with the carrots, onion, celery and chicken. Cover and cook on low for 6 to 8 hours.

Remove the chicken and shred with two forks, return to the crockpot. Increase the heat to high, add the egg noodles and cook for one hour more. Stir in the half and half, serve.

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