CROCKPOT CHICKEN NOODLE SOUP

CROCKPOT CHICKEN NOODLE SOUP
CROCKPOT CHICKEN NOODLE SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups carrots, chopped

  • 2

    ribs of celery, chopped

  • 1

    medium onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)

  • 2

    slices of ginger (approx 1/4 inch thick each), peeled

  • 2-3

    stocks fresh rosemary

  • 8

    boneless, skinless chicken thighs (I use a few more because the club-sized package was on sale)

  • 1

    container low sodium chicken broth (approx 900mL if not using wine add additional broth)

  • 1

    cup white wine (optional but highly recommended)

  • Coarse salt and ground pepper to taste

  • 2

    cups egg noodles

Directions

Spray crockpot with non-stick spray. Add carrots, celery, onion, ginger, and rosemary. Arrange chicken on top of vegetables. Add broth, salt, and pepper. Cook on low for 8 hours. Remove chicken, shred with two forks and but back into pot. Add noodles and cook on high for 20 to 30 minutes. Serve with biscuits or crusty bread.

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