CROCKPOT CHICKEN NOODLE SOUP

By peridot728

This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make!

Ingredients

• 1 - 1-1/2 pounds boneless, skinless chicken breasts, trimmed of excess fat
• 1 large yellow onion, diced
• 3 large carrots, peeled and sliced into coins
• 2 stalks celery, sliced
• 3 - 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 bay leaf (optional)
• 2 teaspoons chicken base (I use Better Than Bouillon brand) (optional but encouraged)
• 8 - 9 cups reduced sodium chicken broth
• 8 ounces egg noodles (wide or extra wide)
• Fresh parsley, minced (for garnish)
• Follow Spend With Pennies on Pinterest

Preparation

Step 1

To the 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.

Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender.

Serve garnished with minced fresh parsley and a sprinkle of black pepper.