Description
A hearty and comforting chicken noodle soup made in a slow cooker, perfect for chilly days.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (low sodium recommended)
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 8 oz egg noodles (added later)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Place chicken, broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper into the slow cooker.
- Stir to combine and cover with the lid.
- Cook on low for 6-8 hours or on high for about 4 hours.
- About 30 minutes before serving, remove the chicken, shred it using two forks, and return it to the pot.
- Add the egg noodles and cook until tender, about 20-30 minutes.
- Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Notes
For added depth of flavor, consider sautéing the onions and garlic before adding them to the slow cooker. Use high-quality broth for the best taste.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American