{Recipe} Slow Cooker Chicken Noodle Soup

Nothing says winter like the 75 degree weather we've been having.  Ok but for real, the past few months we've had our rainiest season since I've ever lived here & it was cold (for us) so slow cooking soup just seemed like the only thing to make.  Chicken Noodle Soup is one of my go-to's when I'm cold or sick, but I'd never actually made it before. Well,  this recipe was SO good & it was SO easy to make. You legit just dump everything in & let it cook. I did stir it a few times just to make sure the edges didn't burn, but otherwise, that was it!  This will for sure become a new winter  (all seasons) staple!

Serves: 6
Cook time: 6-7 hours
How difficult was this for me? Not hard AT ALL.

3-4 Boneless chicken breasts (I used 4)
2 Cups chopped carrots
1 Medium yellow onion, diced
3 Stalks celery, chopped
4 Cloves garlic, minced
3 Tbsp extra virgin olive oil
1/2 Tsp dried thyme
6 Cups chicken broth (I used 4 cups low sodium, 2 cups regular - chicken noodle soup needs some salt!)
1 Cup water
Salt & pepper to taste
2 Cups uncooked wide egg noodles (I used no yolk)


In a 6 quart slow cooker, place chicken breasts on the bottom, then cover with onions, carrots, celery, garlic, olive oil & thyme.

Add in chicken broth, water, salt & pepper.  

Cover & cook on low for 6-7 hours. Stirring occasionally if possible, but not necessary.

Remove chicken breasts & shred. The chicken should just fall apart.

Put chicken back in the slow cooker & add in noodles. 

Cook an additional 10 mins.


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