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CROCKPOT CHICKEN NOODLE SOUP

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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

Details

Preparation

Step 1

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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