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Try SavoraCrockpot Chicken Noodle Soup
A classic, comforting chicken noodle soup made effortlessly in your slow cooker. Perfect for a cozy meal on a chilly day or when you need a warm hug in a bowl.
Ingredients
- Boneless, skinless chicken breasts1.5 lbs
- Chicken broth6 cups
- Water2 cups
- Carrots, chopped2 cups
- Celery, chopped1 cup
- Yellow onion, chopped1 medium
- Garlic, minced3 cloves
- Dried thyme1 tsp
- Bay leaf1
- Salt1 tsp
- Black pepper0.5 tsp
- Wide egg noodles, uncooked4 cups
- Fresh parsley, chopped (for garnish, optional)0.25 cup
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Learn MoreMethod
Prepare your vegetables: chop the carrots, celery, and onion. Mince the garlic.
Place the chicken breasts in the bottom of a 6-quart (or larger) slow cooker.
Add the chopped carrots, celery, onion, and minced garlic around the chicken.
Pour in the chicken broth and water. Add the dried thyme, bay leaf, salt, and black pepper.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Discard the bay leaf.
Add the uncooked egg noodles to the slow cooker. If your slow cooker was on low, you might want to increase the heat to high for this step to ensure the noodles cook properly. Cook for another 20-30 minutes, or until the noodles are tender.
Return the shredded chicken to the slow cooker and stir to combine.
Taste the soup and adjust seasonings if needed. Ladle into bowls and garnish with fresh parsley, if desired, before serving.
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