Description
A comforting and easy slow cooker chicken noodle soup made with pantry staples and perfect for busy weeknights.
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 low-sodium broth
- 2 large boneless, skinless chicken breasts (about 1.5 lb)
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 8 ounces egg noodles
- 1/2 lemon, juiced
- 3 tablespoons fresh parsley, finely chopped
Instructions
- Place the diced onion, sliced carrots, celery, and minced garlic in an even layer in the slow cooker.
- Pour the chicken stock over the vegetables until they’re covered.
- Set the chicken breasts or thighs on top of the vegetables. Tuck in the bay leaves, sprinkle thyme and rosemary, and season with salt and pepper.
- Cover and cook on LOW for 6–8 hours, or HIGH for 3–4 hours until the chicken is tender.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
- Stir in the egg noodles. Cover and cook on LOW for 5–10 minutes until noodles are tender.
- Remove and discard the bay leaves. Stir in the lemon juice and fresh parsley. Serve hot.
Notes
For firmer noodles, cook them separately and add to bowls when serving. Store noodles separately if storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American