Chicken Noodle Soup
Simple but tasty traditional chicken noodle soup flavored with fresh herbs and lots of veggies
Equipment
- Slow Cooker
Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 large onion chopped
- 4 carrots peeled and sliced into coins
- 3 stalks celery sliced
- 6 sprigs fresh thyme leaves chopped
- 4 sprigs fresh rosemary leaves chopped
- 2 TBS garlic squeeze tube
- 3 bay leaves
- Salt & pepper
- 8 cups 64 oz chicken broth [2 – 32 oz cartons]
- 8 oz. egg noodles
Instructions
- In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth.
- Cover and cook on low for 8 hrs.
- Remove chicken from slow cooker and shred with two forks. Discard bay leaves. Return chicken to slow cooker and add egg noodles.
- Cook on low, covered, until al dente, 20-30 mins.