Description
A comforting and hearty slow cooker chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles simmered to perfection.
Ingredients
1 pound boneless skinless chicken breasts
8 cups low-sodium chicken broth
3 medium carrots, peeled and sliced into 1/4-inch rounds
3 celery stalks, sliced into 1/4-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces wide egg noodles
2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the chicken broth, sliced carrots, sliced celery, diced onion, minced garlic, dried thyme, dried parsley, dried rosemary, salt, and black pepper to the slow cooker.
Stir gently to combine the ingredients around the chicken breasts.
Cover and cook on low for 6 hours, or until the chicken is cooked through and vegetables are tender.
Remove the chicken breasts from the slow cooker and place on a cutting board.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the slow cooker.
Add the egg noodles to the slow cooker and stir to combine.
Cover and cook on high for 20 to 30 minutes, or until the egg noodles are tender.
Stir in the chopped fresh parsley.
Taste and adjust seasoning with additional salt and pepper if desired.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes