Slow Cooked Chicken Noodle Soup
Try this Slow Cooked Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
slow cooker
dairy free
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1 large yellow onion diced
- 1/2 teaspoon dried rosemary
- 2 stalks celery sliced
- 1 bay leaf (optional)
- 3 - 4 cloves garlic minced
- 3 large carrots peeled and sliced into coins
- 8 - 9 cups reduced sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
- fresh parsley minced (for garnish)
- 1 - 1 1/2 pounds boneless skinless chicken breasts trimmed of excess fat
- 2 teaspoons chicken base (i use better than bouillon brand) (o
- Carbohydrate 14.988915 g
- Cholesterol 0 mg
- Fat 0.3040275 g
- Fiber 3.03615005779266 g
- Protein 1.7472775 g
- Saturated Fat 0.1252985 g
- Serving Size 1 1 (380g)
- Sodium 611.17555 mg
- Sugar 11.9527649422073 g
- Trans Fat 0.073816 g
- Calories 64 calories
he bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using). Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours. Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker. Cook egg noodles al dente according to package directions. Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend. Serve garnished with minced fresh parsley and a sprinkle of black pepper.
