Slow Cooker Chicken Noodle Soup
A comforting and hearty chicken noodle soup made effortlessly in a slow cooker.
Equipment
- slow cooker
- cutting board
- knife
- measuring cups
- measuring spoons
- serving spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cup low-sodium chicken broth
- 2 cup water
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- salt and pepper (to taste)
- 6 ounces egg noodles
- 2 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In the slow cooker, add the chicken breasts, chicken broth, water, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper.
- Drizzle the olive oil over the top of the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker, add the egg noodles, and stir to combine.
- Cover and cook on low for an additional 30 minutes or until the noodles are tender.
- Adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
Notes
You can add other vegetables like peas or corn for extra flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 30g | Fat: 10g | Sodium: 800mg