Slow Cooker Chicken Noodle Soup
A comforting and hearty slow cooker chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles simmered to perfection.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Ingredients
1 pound boneless skinless chicken breasts
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
8 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces wide egg noodles
2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the sliced carrots, celery, diced onion, and minced garlic on top of the chicken.
Pour in the chicken broth, then add dried thyme, dried parsley, dried rosemary, salt, and black pepper.
Cover and cook on low for 5 to 6 hours, until the chicken is cooked through and vegetables are tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Add the egg noodles to the slow cooker and stir to combine.
Cover and cook on high for 15 to 20 minutes, or until the noodles are tender.
Stir in the chopped fresh parsley before serving.