Description
A comforting Slow Cooker Chicken Noodle Soup that warms the soul and is perfect for busy days.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts into the slow cooker.
- Add chicken broth, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper.
- Cover and cook on low for 360-480 minutes or high for 180-240 minutes.
- About 30 minutes before serving, remove the chicken and shred it, then return it to the slow cooker.
- Stir in the egg noodles and frozen peas.
- Cover and cook on high for an additional 30 minutes, or until the noodles are cooked through.
- Remove the bay leaf, garnish with fresh parsley, and serve hot.
Notes
For extra flavor, consider adding a splash of lemon juice before serving. You can use homemade chicken broth for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American