EASY HOMEMADE CROCKPOT CHICKEN NOODLE SOUP
"Experience warmth in a bowl with our Slow Cooker Chicken Noodle Soup. Simple, hearty, and comforting—perfect for cozy nights. Set it and forget it!"
Ingredients
- 2 large bay leaves
- 8 ounces extra-wide egg noodles
- 4 garlic cloves minced
- 64 ounces chicken broth
- Salt & Black Pepper to taste
- 2 large carrots sliced
- 1 medium yellow onion diced
- 1 Tablespoon chopped parsley
- 1 stalk fresh rosemary
- 2 large chicken breasts or 3 small
- ½ teaspoon dried thyme
- 2 celery ribs sliced
Instructions
- Spray the bottom of a 7-quart (or larger) slow cooker with cooking spray.
- Arrange chicken breasts, sliced carrots, diced onions, sliced celery, minced garlic, thyme, rosemary, and bay leaves in the slow cooker.
- Pour chicken broth over the ingredients. Cover and cook on low for 6 hours (or on high for 4 hours).
- Remove chicken breasts to a plate and shred with two forks. Season with salt and pepper to taste. Cover the shredded chicken with plastic wrap and set aside.
- Add egg noodles to the crockpot. Cover and cook on high for an additional 2-3 minutes.
- Incorporate the shredded chicken and chopped parsley back into the soup.
- Stir well and serve with crusty bread.