Slow Cooker Chicken Noodle Soup
A warm, hearty dish integrating tender chicken, fresh vegetables, and egg noodles in a rich broth, perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Total Time: 435 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
- 1 medium yellow onion, diced
- 4 medium carrots, sliced into rounds or half moons
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups chicken stock or low-sodium broth
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 8 ounces egg noodles
- 1/2 lemon, juiced
- 3 tablespoons fresh parsley, finely chopped
Instructions
- Prep the ingredients: In a large slow cooker, add the diced onion, sliced carrots, sliced celery, minced garlic, chicken stock, chicken breasts, bay leaves, thyme, rosemary, and a pinch of salt and pepper.
- Cook in the slow cooker: Cover and cook on low for 360-480 minutes, or until the chicken is cooked through and the vegetables are tender.
- Shred the chicken: Once cooked, remove the chicken breasts from the slow cooker. Using two forks, chop or shred the chicken into bite-sized pieces.
- Add the noodles: Return the shredded chicken back to the slow cooker. Add the egg noodles and stir to combine, ensuring the noodles are submerged in the broth.
- Final cooking: Cover the slow cooker and cook on low for an additional 5-10 minutes, or until the noodles are tender.
- Finish with flavor: Stir in the lemon juice and fresh parsley just before serving.
Notes
Adjust cooking time based on chicken size and taste for seasoning before serving.
Find it online: https://WWW.quickforkfix.com/slow-cooker-chicken-noodle-soup/