Crock-Pot Chicken Noodle Soup

Step 1

Add Ingredients - In a 6-quart slow cooker, add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.

Step 2

Slow Cook - Cover and cook on the high setting for 3 ½ hours, or on the low setting for 5 ½ hours. Cook until the chicken reaches 160ºF (71ºC), adding more time as needed.

Step 3

Shred Chicken - Remove chicken and transfer to a clean plate. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.

Step 4

Cook Noodles - Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.

Step 5

Warm Chicken - Add shredded chicken back to the slow cooker, cover, and let cook for 5 minutes on high heat to re-warm. Season the soup with more salt and pepper as needed.

Step 6

To Serve - Garnish the chicken noodle soup with chopped parsley before serving.