Description
A comforting and nutritious Chicken Noodle Soup made in a slow cooker, perfect for busy families and chilly afternoons.
Ingredients
Scale
1 lb Boneless, Skinless Chicken Breasts
2 Carrots, sliced
2 Stalks Celery, chopped
1 Medium Yellow Onion, chopped
3 Cloves Garlic, minced
6 cups Low-Sodium Chicken Broth
1 tsp Dried Thyme
1 tsp Dried Rosemary
2 Bay Leaves
4 oz Wide Egg Noodles
1/4 cup Fresh Parsley, chopped
Salt, to taste
Pepper, to taste
1 tbsp Lemon Juice
Instructions
- Prepare the Vegetables: Wash and chop the carrots, celery, and onion into bite-sized pieces; mince the garlic
- Layer the Ingredients: Place the raw chicken breasts at the bottom of the slow cooker, add the chopped vegetables and garlic on top
- Add Seasonings and Broth: Sprinkle the dried thyme, rosemary, salt, and pepper; add bay leaves. Pour the chicken broth over until well-submerged
- Slow Cook: Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours
- Shred the Chicken: Remove the chicken, shred it, and return to the pot
- Cook the Noodles: Increase to High and stir in the dry egg noodles; cook for an additional 15 to 20 minutes
- Final Touch: Remove bay leaves, stir in parsley and lemon juice, taste and adjust seasoning
Notes
For a creamier soup, add a splash of heavy cream or coconut milk at the end.
If using rotisserie chicken, add shredded chicken during the last 30 minutes of cooking.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 75mg