Name: Crockpot Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 6 h 10 min
Yield: 6
Ingredients: 1½ lb chicken breasts; 1 large yellow onion; 3 Large Carrots; 2 Celery Stalks; 4 garlic cloves; ½ tsp dried thyme; ½ tsp dried rosemary; ½ tsp kosher salt; ¼ tsp black pepper; 1 bay leaf; 2 tsp chicken base; 9 cups reduced-sodium chicken broth; 8 oz Egg Noodles; Fresh Parsley

How To Make Crockpot Chicken Noodle Soup

Stay warm on those cold winter nights with a bowl of our tasty chicken noodle soup! Let the crockpot do the cooking, and serve just in time for dinner.

Preparation: 10 minutes

Cooking: 6 hours 10 minutes

Total: 6 hours 20 minutes

Serves:

Ingredients

1½lbchicken breasts,boneless, skinless, trimmed of excess fat
1large yellow onion,diced
3large carrots,peeled and sliced into coins
2celery stalks,sliced
4garlic cloves,minced
½tspdried thyme
½tspdried rosemary
½tspkosher salt
¼tspblack pepper
1bay leaf,optional
2tspchicken base,like Better than Bullion, optional
9cupsreduced-sodium chicken broth
8ozegg noodles,wide or extra wide
fresh parsley,for garnish

Instructions

To the bottom of a 6-quart or larger slow cooker, add the trimmed chicken breasts.
Top with the onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf.
Dollop the chicken base over the top, then pour in the chicken broth. Gently stir to combine.
Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours.
Remove chicken from the slow cooker, then transfer them to a large mixing bowl.
Shred the chicken into bite-sized pieces.
Discard bay leaf, then return the shredded chicken back to the slow cooker.
Cook the egg noodles al dente according to package directions.
Add the egg noodles to the soup, then cook on Low for 5 minutes.
Serve garnished with minced fresh parsley and a sprinkle of black pepper, and enjoy!