Super easy, super delicious soup that the whole family will love! It's loaded with tender chicken, fresh veggies, hearty pasta and herbs and lemon for flavor. A perfectly comforting soup for cold winter days or those dreadful sick days.&nbsp;

Slow Cooker Chicken Noodle Soup

lbs boneless skinless chicken breasts

carrots (, peeled and chopped fairly thin (1 3/4 cups))

yellow onion (, finely chopped (1 1/2 cups))

celery (, chopped fairly thin (1 1/4 cups))

garlic (, minced)

Tbsp extra virgin olive oil

chicken broth ((3 - 15 oz cans))

water

thyme

rosemary (, crushed)

sage ((optional))

tsp celery seed (, finely crushed)

bay leaves

Salt and black pepper (, to taste)

egg noodles

parsley

lemon juice

Saltine crackers cheese (,

To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic.&nbsp;

Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.&nbsp;

Cover and cook on low heat 6 - 7 hours.

Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces.&nbsp;

Meanwhile, add egg noodles and parsley to slow cooker.&nbsp;

Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).

Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.

Recipe Source: Cooking Classy

I've been making this recipe for 8 or 9 years, and I love it. I make it at least once every year, and I try to do it before one of us gets sick. I make it exactly as called for with few exceptions: 1) I use bone-in, skin-on chicken thighs. They're juicier (I take out the bones and skin when it's time to shred the chicken) and I learned a few years ago that's the chemistry of these elements cooking together that makes chicken noodle soup so effective. And 2) I cook the noodles separately. This way I can store them separately without them soaking up all the liquid. I learned this the hard way, but it's totally worth it. Sometimes when I've frozen it, I may just make fresh noodles when reheating if I don't have them already made. Thank you, Jaclyn.

No I did not adjust the servings where that may change the amounts.
Thank you for sending the correct amounts. I appreciate your quick response.
Del

All the ingredients  have numbers  plus . and number
Am I reading  it wrong? 
For instance    0.8 tsp should that read 1/8 tsp?
3.2 bay leaves?

The soup did come out very tasty and I will make it again.
The ingredient list just confuses me.
Thank you
Del

I've made this recipe many times. It is an easy but delicious, classic soup. I usually end up having to add a bit more stock as the noodles tend to soak it all up.

Are the nutritional facts based on a serving, or the entire crockpot? If a serving, what is the recommended serving size?

slow cooker chicken noodle soup

Prep Time: 15 minutes

Cook Time: 420 minutes

Total: 435 minutes

Servings: 5

Ingredients

Instructions

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