Crockpot Chicken Noodle Soup

Name: Crockpot Chicken Noodle Soup
Prep time: 10 min
Cook time: 6 h 10 min
Total time: 6 h 20 min
Ingredients: 1 - 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat; 1 large yellow onion, diced; 3 large carrots, peeled and sliced into coins; 2 stalks celery, sliced; 3 - 4 cloves garlic, minced; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 bay leaf (optional); 2 teaspoons chicken base (I use Better Than Bouillon brand) ((optional but encouraged)); 8 - 9 cups reduced sodium chicken broth; 8 ounces egg noodles (wide or extra wide); fresh parsley, minced (for garnish)

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Prep Time: 10 minutes

Cook Time: 370 minutes

Total: 380 minutes

Servings: 6

Cost: $5.75 /serving

Author : Amanda Batcher

chicken noodle soup recipe

Instructions

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Step 1

To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).

Step 2

Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

Step 3

Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.

Step 4

Cook egg noodles al dente according to package directions.

Step 5

Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.

Step 6

Serve garnished with minced fresh parsley and a sprinkle of black pepper.

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