Chicken Noodle Soup Crock Pot Slow Cooker Eeasy Recipes

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Crockpot Chicken Noodle Soup

This Crockpot Chicken Noodle Soup recipe makes it so easy to make homemade chicken noodle soup from scratch. It's comforting, healthy and perfect for a cold day!

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 cup chopped onion
• 4 large carrots peeled and sliced, about 2 cups
• 3 ribs celery chopped, about 2 cups
• 3 cloves garlic minced
• 4 sprigs fresh thyme or 1 teaspoon dried thyme, or 3 sprigs fresh rosemary (see note)
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups chicken stock or low sodium chicken broth
• 7 ounces egg noodles about 3 cups
• fresh parsley optional, for serving

Instructions

1. Put chicken in the bottom of the slow cooker. Add the onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper and chicken stock or broth.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
3. Remove the bay leaf and thyme sprigs and discard. It's ok if some leaves fall off of the thyme stems into the soup.
4. Remove the chicken to a clean bowl or cutting board. Let it rest for 5 minutes and then shred it into small pieces. Return the chicken to the soup.
5. Meanwhile, if the slow cooker is not on high, set it to the high setting. Stir in the egg noodles. Cook on high for 10 minutes or until the noodles are tender.
6. Taste the soup and add salt and pepper as needed. Serve.

Notes

If you don't have fresh herbs, you can use dried herbs. Try rosemary, thyme, basil, oregano, or a combination of your favorites. Use between 1 to 1 1/2 teaspoons of dried herbs total.

COOKING TIPS FOR SLOW COOKER CHICKEN NOODLE SOUP

I recommend chopping the vegetables into small bites. This soup is the best when you can get a little bit of everything on your spoon for each bite! Chopping the veggies up small also makes this healthy homemade chicken noodle soup a kid-friendly meal.

Wait and add the uncooked egg noodles to the slow cooker after the soup has cooked. The egg noodles will only take about 10 minutes to cook in the slow cooker.

Fresh herbs give this soup wonderful flavor without being overpowering. You’ll add whole fresh sprigs of the herbs and then remove the stems after the soup has cooked. A few of the herb leaves will fall off of the stems into the soup. I’ve made this chicken noodle soup with fresh thyme and fresh rosemary and both are delicious.

If you don’t have fresh herbs, you can use dried herbs. Try rosemary, thyme, basil, oregano, or a combination of your favorites. Use between 1 to 1 1/2 teaspoons of dried herbs total.

Thos recipes from KRISTINE visit to: kristineskitchenblog.com

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