Description
A comforting and hearty chicken noodle soup made effortlessly in a slow cooker, perfect for chilly evenings.
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 broth (low sodium preferred)
- 2 large boneless, skinless chicken breasts (about 1.5 lbs) or chicken thighs
- 2 dried bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- Salt and pepper, to taste
- 8 ounces egg noodles
- 1/2 lemon, juiced
- 3 tablespoons fresh parsley, finely chopped
Instructions
- Add the diced onions, sliced carrots, celery, and minced garlic to your slow cooker.
- Pour in the chicken stock or broth, ensuring it covers the vegetables well.
- Place the chicken breasts (or thighs) on top, followed by the bay leaves, thyme, and rosemary. Season generously with salt and pepper.
- Cover the slow cooker and set it to low for 6-8 hours.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Add the egg noodles and stir well, ensuring they are submerged in the broth.
- Cover and let cook for an additional 5-10 minutes on low until the noodles are tender.
- Finish by stirring in the lemon juice and fresh parsley before serving.
Notes
For added richness, brown the chicken before adding it to the slow cooker. You can also add extra vegetables like mushrooms or peas.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American