Description
A classic, hearty chicken noodle soup made in the slow cooker for maximum tenderness and depth of flavor. Perfect for cold days and easy meal prep.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 8 cups chicken broth
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 2 bay leaves
- 8 oz wide egg noodles
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Place the sliced carrots, celery, diced onion, and minced garlic in the bottom of the slow cooker.
- Place chicken breasts on top of the vegetables.
- Season with dried thyme, salt, and pepper. Add the bay leaves to the pot.
- Pour the chicken broth over the chicken and vegetables until submerged.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Remove the chicken to a plate and shred with two forks; return the shredded meat to the pot.
- Stir in the egg noodles and cook on High for 20-30 minutes, or until the noodles are tender.
- Remove bay leaves and stir in fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American