Description
This comforting Slow Cooker Chicken Noodle Soup is the ultimate winter warmer. Tender chicken, classic vegetables, and delicious noodles simmer together to create a homemade classic that’s sure to nourish the soul.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 4 cups low-sodium chicken broth
– 2 cups water
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 onion, diced
– 3 garlic cloves, minced
– 2 bay leaves
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– 8 oz egg noodles
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions
1. – Add the chicken, broth, water, carrots, celery, onion, garlic, bay leaves, thyme, and rosemary to a slow cooker.
2. – Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. – Remove the chicken and shred or chop it.
4. – Add the shredded chicken and egg noodles to the slow cooker.
5. – Cover and cook on high for an additional 30 minutes, until the noodles are tender.
6. – Season with salt and pepper to taste.
7. – Ladle the soup into bowls and garnish with fresh parsley.
Notes
– For extra flavor, use bone-in chicken thighs instead of breasts.
– Add frozen peas or corn for extra veggies.
– Substitute rice or gluten-free noodles to make it gluten-free.
- Prep Time: 15
- Cook Time: 420
- Category: Soup
- Method: Slow Cooker
- Cuisine: American