Description
A comforting and hearty chicken noodle soup made in a slow cooker.
Ingredients
Scale
- 1½ lbs. boneless, skinless chicken breasts (boneless chicken thighs also work)
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 8 cups low-sodium chicken broth
- 1 onion (chopped)
- 3 carrots (peeled and sliced into ¼-inch slices)
- 2 ribs celery (chopped)
- 4 cloves garlic (minced)
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 bay leaf
- ½ lemon (juiced)
- 8 oz. egg noodles (⅔ standard package, your favorite, or gluten-free, if needed)
- fresh parsley (for garnish)
Instructions
- Place the chicken in the bottom of the crockpot and season with salt and pepper.
- Add the broth, onion, carrots, celery, garlic, thyme, oregano, and bay leaf.
- Cover and cook for 3-4 hours on low.
- Transfer the chicken to a bowl and shred it with two forks. Remove and discard the bay leaf.
- Return the chicken to the slow cooker and add the lemon juice.
- Now add egg noodles, then season with salt and pepper to taste. Cover and cook on low for an additional 20-30 minutes, until the noodles are al dente.
Notes
- For a gluten-free option, use gluten-free egg noodles.
- Feel free to add other vegetables such as peas or corn for additional flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg