Slow Cooker Chicken Noodle Soup
Ingredients
The soup base
-
1
each
yellow onion
-
3
cloves
garlic
-
½
lb.
carrots
-
4
ribs
celery
-
2
each
split chicken breasts
-
1
tsp
dried basil
-
1
Tbsp
dried parsley
-
½
tsp
dried thyme
-
1
each
bay leaf
-
¼
tsp
freshly cracked black pepper
-
8
cups
water
-
1
Tbsp
salt
The garnish
-
¼
cup
chopped fresh parsley
The noodles
Instructions
- Dice the onion, mince the garlic, peel and slice the carrots, and slice the celery.
- Add the onion, garlic, carrots, and celery to a slow cooker.
- Remove the skin from the chicken breasts and place them on top of the vegetables.
- Add the basil, parsley, thyme, bay leaf, and pepper to the slow cooker.
- Pour water over the ingredients and cook on high for 4 hours or low for 8 hours.
- After cooking, remove the chicken and discard the bay leaf.
- Add the egg noodles to the slow cooker and stir to combine.
- Shred the chicken meat and return it to the slow cooker.
- Season the soup with salt to taste and stir in chopped parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
235
Total fat
4.1g
Total carbohydrates
20.9g
Total protein
27.6g
Sodium
1349.6mg
Cholesterol
0mg
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