Slow Cooker Chicken Noodle Soup
Ingredients
-
1½
lbs
boneless skinless chicken breasts or thighs
-
5
medium
carrots, peeled and chopped fairly thin
-
1
medium
yellow onion, finely chopped
-
4
stalks
celery, chopped fairly thin
-
3-5
cloves
garlic, minced
-
3
Tbsp
extra virgin olive oil
-
6
cups
low-sodium chicken broth
-
1
cup
water
-
¾
tsp
dried thyme
-
½
tsp
dried rosemary, crushed
-
½
tsp
dried sage (optional)
-
¼
tsp
celery seed, finely crushed
-
2
bay leaves
-
to taste
salt and freshly ground black pepper
-
2
cups
uncooked wide egg noodles
-
¼
cup
chopped fresh parsley
-
1
Tbsp
fresh lemon juice
-
optional
Saltine crackers or parmesan cheese for serving
Instructions
- Add the whole chicken, diced carrots, onion, celery, and minced garlic to the slow cooker.
- Pour in the olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves, and season with salt and pepper.
- Cover and cook on low heat for 6 to 7 hours.
- Remove the cooked chicken, let it rest for 10 minutes, then dice it into bite-sized pieces.
- Add the egg noodles and parsley to the slow cooker.
- Increase the temperature to high, cover, and cook for an additional 10 minutes or until the noodles are tender.
- Stir in the lemon juice and add the diced chicken back to the soup. Serve warm with optional saltine crackers or parmesan cheese.
Nutrition Facts (estimated)
Servings
5
Calories
353
Total fat
12g
Total carbohydrates
22g
Total protein
35g
Sodium
301mg
Cholesterol
99mg
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