Crockpot Chicken Noodle Soup
This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make!
Ingredients
- 1 ½ poundsboneless skinless chicken breasts
- 1 largeyellow onion (diced)
- 3 largecarrots (peeled and sliced into coins)
- 2ribs celery (sliced)
- 3 clovesgarlic (minced, more to taste)
- ½ teaspoondried thyme leaves
- ½ teaspoondried rosemary
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1bay leaf (optional)
- 2 teaspoonschicken bouillon (i use better than bouillon brand, optional)
- 8 cupsreduced sodium chicken broth
- 8 ouncesegg noodles (wide or extra wide)
- chopped fresh parsley (for garnish)
Directions
- 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).
- 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.
- 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.
- 4
Cook egg noodles al dente according to package directions.
- 5
Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.
- 6
Serve garnished with minced fresh parsley and a sprinkle of black pepper.