Slow Cooker Chicken Noodle Soup
A comforting and hearty slow cooker meal filled with tender chicken, fresh vegetables, and egg noodles.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
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 broth (low sodium preferred)
- 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
- Prepare the Ingredients: Begin by dicing the onion, slicing the carrots and celery, and mincing the garlic.
- Combine Ingredients: In a large slow cooker, add the diced onion, carrots, celery, minced garlic, chicken stock, chicken breasts, bay leaves, thyme, rosemary, salt, and pepper.
- Set the Slow Cooker: Cover and cook on low for 360 to 480 minutes until the chicken is fully cooked and the veggies are tender.
- Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred or chop them using two forks. Return the chicken to the slow cooker.
- Add Noodles: Stir in the egg noodles, making sure they are submerged in the liquid. Cover and cook for an additional 5 to 10 minutes on low until the noodles are just tender.
- Finish Up: Stir in the lemon juice and fresh parsley. Serve hot and enjoy!
Notes
Store any leftovers in an airtight container for up to 3-4 days in the refrigerator.
Find it online: https://easytocooknow.com/slow-cooker-chicken-noodle-soup/