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–+ servings

Slow Cooker Chicken Noodle Soup

Servings 10

Ingredients

  • 2 large boneless skinless chicken breasts, trimmed
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into rounds
  • 2 ribs of celery, chopped
  • 3 cloves garlic, minced
  • 4 sprigs thyme (or ½ teaspoon dried)
  • 1 sprig rosemary (or ½ teaspoon dried)
  • 1-2 bay leaves, optional
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tsp chicken bouillon base, such as Better Than Bouillon
  • 8-9 cups reduced-sodium chicken broth
  • 8 oz egg noodles, wide or extra wide (cooked separately)

Instructions

  • Place the trimmed chicken breasts at the bottom of a larger slow cooker. 
  • Top with onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper.
  • Add the chicken base on top and pour in the chicken broth. Gently stir to combine. 
  • Cover and cook on LOW for 7-8 hours, or HIGH for 5 hours.
  • Remove chicken from the slow cooker to a large mixing bowl. Shred chicken. 
  • If using sprigs of herbs, discard and remove the bay leaf.
  • Return the shredded chicken to the slow cooker.
  • Cook egg noodles separately until al dente according to package directions.
  • Add egg noodles to the soup and cook on LOW for 5 minutes to allow flavors to blend.
  • Serve garnished with minced fresh parsley and a sprinkle of black pepper.
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