Chicken Noodle Soup in the Slow Cooker

The weather is cooling down over here, so in my opinion soup is a must. Chicken noodle soup is so nostalgic for me. My mom would make it for me whenever I didn’t feel good. It’s warmth and flavor are so comforting to me. This slow cooker recipe makes it even easier. The chicken comes out perfectly tender. This chicken noodle soup is comfort food at it’s finest. I also have a delicious and easy homemade dinner roll recipe that we like to eat with this. I will share the recipe soon so make sure to watch for it.

You will need:

-1 LB. boneless skinless chicken breast

-3-4 large carrots (about 2 cups), chopped

-1 small yellow onion, chopped

-3 stalks celery, chopped

-2 TBS. olive oil

-3-4 cloves garlic

-1/2 tsp. dried thyme

-1 bay leaf

-5 c. chicken broth

-1 c. water

-salt and pepper

-1.5 c. wide egg noodles

-3 TBS. fresh parsley

 

Place the chicken at the bottom of a large slow cooker. Cover the chicken with the carrots, onion, celery, olive oil, garlic, thyme, and the bay leaf.

Then add the chicken broth, water, and salt and pepper. It drives me crazy when people say add salt and pepper to taste, but I really am not sure how much we add. Sometimes it’s easier to just add it to each individual bowl. Cover and cook on low for 5-6 hours.

Remove the chicken and shred or cut into bite size pieces. Place back into the slow cooker. Add the egg noodles and the parsley. Cook until noodles are soft. Mine usually take about 10-15 minutes. Don’t overcook or the noodles will start to disintegrate.

This freezes well and can be adjusted to make more servings if needed.  My husband asked next time if I could add a few more noodles. If you prefer your soup with a lot of noodles, I would suggest adding another 1/2-1 cup of noodles and an extra cup of chicken broth.

 

Serves 5

Nutrition Facts for 1 serving:

261 calories

15 g carbs

9 g fat

25 g protein

 

Recipe adapted from familyfreshmeals.com

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