Slow Cooker Chicken Noodle Soup
Prep Time: 20 minutes | Cook Time: 6 hrs 10 mins | Total Time: 6 hrs 30 mins
Servings: 6 Servings
Equipment: 6 qt slow cooker
Ingredients:
1 1/2 pounds boneless skinless chicken breasts
1 large yellow onion (diced)
3 large carrots (peeled and sliced into coins)
2 ribs celery (sliced)
3 cloves garlic (minced, more to taste)
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 bay leaf (optional)
2 teaspoons chicken bouillon
8 - 9 cups reduced sodium chicken broth
8 ounces egg noodles (wide or extra wide)
chopped fresh parsley (for garnish)
Instructions
1. Add trimmed chicken breasts to the bottom of a 6 qt slow cooker. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt, pepper and bay leaf.
2. Dollop chicken base over the top then pour in the chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
3. Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf. Return shredded chicken back to slow cooker.
4. Cook egg noodles al dente according to package directions.
5. Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.
6. Serve the soup, garnished with minced fresh parsley and a sprinkle of black pepper.
Recipe source: https://www.spendwithpennies.com/crockpot-chicken-noodle-soup/