Description
A comforting and easy-to-make crock pot chicken noodle soup loaded with tender chicken, fresh vegetables, and classic egg noodles. Perfect for chilly days or when you need a warm, hearty meal.
Ingredients
1 pound boneless skinless chicken breasts
4 cups low sodium chicken broth
2 cups water
3 medium carrots, peeled and sliced
2 celery stalks, sliced
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 chopped fresh parsley
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the chicken broth, water, sliced carrots, sliced celery, diced onion, and minced garlic to the crock pot.
Sprinkle the dried thyme, dried parsley, dried rosemary, salt, and black pepper over the ingredients in the crock pot.
Cover and cook on low for 5 to 6 hours, or until the chicken is fully cooked and vegetables are tender.
Remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot.
Add the egg noodles to the crock pot and stir to combine.
Cover and cook on high for an additional 15 to 20 minutes, or until the noodles are tender.
Stir in the chopped fresh parsley before serving.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours