Description
A hearty and comforting slow cooker chicken noodle soup made with tender chicken, vegetables, and egg noodles.
Ingredients
Scale
- 1 lbs boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups egg noodles
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
- Pour the chicken broth over the chicken.
- Add the carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in the egg noodles.
- Cover and cook on high for 15-20 minutes, or until the noodles are tender.
- Stir in the fresh parsley.
- Serve hot and enjoy!
Notes
- This soup is perfect for meal prep, and you can store leftovers in the refrigerator for up to 3 days.
- Feel free to add other vegetables like peas or corn for more flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg