Description
A cozy, hearty chicken noodle soup made easy in your slow cooker, perfect for any day.
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 in the slow cooker.
- Add the chicken broth, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Cover and cook on low for 360 minutes (6 hours) or high for 240 minutes (4 hours), until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the slow cooker.
- Add the egg noodles and frozen peas, then stir.
- Cover and cook on high for an additional 30 minutes or until the noodles are tender.
- Remove the bay leaf, garnish with parsley, and serve.
Notes
For a thicker soup, mix cornstarch with water and stir in before serving. Adjust seasoning to taste and feel free to add more vegetables.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American