Prep Time: 10 mins | Cook Time: 7 hrs | Total Time: 7 hrs | Yield: 6–8 servings
I love crockpot recipes! They are less fussy, simple, and pretty straightforward. You just have to dump everything in the pot and let your crockpot do all the works for you. Today, I wanna share another amazing slow cooker recipe. I’ve learned this a while back when I first got my very first slow cooker. This Chicken Noodle Soup is very comforting and a hearty soup perfect for cold weather. This also is freezer-friendly. Make sure to allow the soup to cool completely (without the noodles) before putting them into individual freezer bags to freeze. When serving, prepare the noodles according to package direction and add to the heated soup in bowls.
INGREDIENTS
2 large boneless, skinless chicken breasts, about 1.5 pounds
4 medium carrots, sliced into rounds or half-moons
1 medium yellow onion, diced
4 stalks celery, sliced
8 c. chicken stock or broth
4 cloves garlic, minced
2 dried bay leaves
8 oz. egg noodles
1 tsp dried rosemary
1/2 lemon, juiced
1 tsp dried thyme
salt and pepper, to taste
3 tbsp fresh parsley, finely chopped
How to make Slow Cooker Chicken Noodle Soup
Step 1: Add the onion, carrot, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, and rosemary in a large slow cooker. To taste, season with salt and pepper, then set to cook for 6 to 8 hours on low.
Step 2: Take the chicken breasts out of the slow cooker and chop/shred them using two forks. Return the chopped/shredded chicken breasts to the slow cooker, then add in the egg noodles. Stir well to ensure the noodles are submerged in the liquid.
Step 3: Replace the lid and set it to cook for an additional 5 to 10 minutes on low until the noodles are just soft.
Step 4: Before serving, stir the lemon juice and some fresh parsley into the cooked egg noodles. Enjoy!
NOTES:
If desired, you can cook the noodles separately. Just follow the package directions on how to cook the noodles, then ladle them into individual bowls of soup.
Ingredients
- 2 large boneless, skinless chicken breasts, about 1.5 pounds
- 4 medium carrots, sliced into rounds or half-moons
- 1 medium yellow onion, diced
- 4 stalks celery, sliced
- 8 c. chicken stock or broth
- 4 cloves garlic, minced
- 2 dried bay leaves
- 8 oz. egg noodles
- 1 tsp dried rosemary
- 1/2 lemon, juiced
- 1 tsp dried thyme
- salt and pepper, to taste
- 3 tbsp fresh parsley, finely chopped
Instructions
Step 1: Add the onion, carrot, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, and rosemary in a large slow cooker. To taste, season with salt and pepper, then set to cook for 6 to 8 hours on low.
Step 2: Take the chicken breasts out of the slow cooker and chop/shred them using two forks. Return the chopped/shredded chicken breasts to the slow cooker, then add in the egg noodles. Stir well to ensure the noodles are submerged in the liquid.
Step 3: Replace the lid and set it to cook for an additional 5 to 10 minutes on low until the noodles are just soft.
Step 4: Before serving, stir the lemon juice and some fresh parsley into the cooked egg noodles. Enjoy!
Notes
If desired, you can cook the noodles separately. Just follow the package directions on how to cook the noodles, then ladle them into individual bowls of soup.
