Slow Cooker Chicken Noodle Soup is a definitive solace formula. Good, encouraging, and ideal for a chilly climate. Let your simmering pot accomplish the work. Simply add all the fixings and let it cook throughout the day.
This formula impeccably fits in an enormous, 7-8qt stewing pot. If yours is more modest, simply change the sums likewise. The cook time ought to stay comparable.
Slow Cooker Chicken Noodle SoupCourse: Slow CookerCuisine: American
salt and pepper, to taste
3 tablespoons fresh parsley, finely chopped
1/2 lemon, juiced
8 ounces egg noodles
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 dried bay leaves
2 large boneless, skinless chicken breasts, about 1.5lbs
8 cups chicken stock or broth
4 cloves garlic, minced
4 stalks celery, sliced
4 medium carrots, sliced into rounds or half moons
1 medium yellow onion, diced
- Add the Ingredients. In a large slow cooker, add the onion, carrot, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, and rosemary. Season with salt and pepper to taste. Cook on low for 6-8 hours.
- Shred Chicken and Add Noodles. Remove the chicken breasts and chop or shred with two forks. Add back into slow cooker. Add in egg noodles and stir together. Making sure the noodles are submerged in the liquid. Recover the slow cooker and cook for another 5-10 minutes on low until the noodles are just tender.
- Serve and Enjoy. When the egg noodles are cooked, stir in the lemon juice and fresh parsley. Serve and enjoy!