Recipe
A super easy, super delicious soup that the whole family will love! It’s loaded with tender chicken, fresh veggies, hearty pasta and herbs and lemon for flavor. Throw everything in a crockpot and let it simmer all day, adding the noodles the last 10 minutes. A perfectly comforting soup for cold winter days or those dreadful sick days.
Slow Cooker Chicken Noodle Soup
• 1 1/2 lbs boneless skinless chicken breasts or thighs
• 5 medium carrots , peeled and chopped fairly thin (1 3/4 cups)
• 1 medium yellow onion , finely chopped (1 1/2 cups)
• 4 stalks celery , chopped fairly thin (1 1/4 cups)
• 3 – 5 cloves garlic , minced
• 3 Tbsp extra virgin olive oil
• 6 cups low-sodium chicken broth (3 – 15 oz cans)
• 1 cup water
• 3/4 tsp dried thyme
• 1/2 tsp dried rosemary , crushed
• 1/2 tsp dried sage (optional)
• 1/4 tsp celery seed , finely crushed
• 2 bay leaves
• Salt and freshly ground black pepper , to taste
• 2 cups uncooked wide egg noodles
• 1/4 cup chopped fresh parsley
• 1 Tbsp fresh lemon juice
• Saltine crackers or parmesan cheese , for serving (optional)
To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic. Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 – 7 hours. Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.
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