Chicken noodle soup by Jamie

By joeyanne

Ingredients

• 2 chicken thighs
• 2 chicken breasts
• 1 onion, chopped
• 1 C celery, chopped
• 2 C carrots, chopped
• 2 cloves garlic, minced
• 12 C hot water
• 5 Tb chicken bouillon granules
• 1/2 tsp thyme
• 1/2 tsp poultry seasoning
• salt and pepper
• 6 ounces egg noodles (I used the No Yolks brand)
• 1/4 C fresh parsley, chopped (or 1 Tb dried parsley)

Details

Servings 10
Adapted from dealsplus.com

Preparation

Step 1

***Note: Make sure to chop all of the veggies in fairly big chunks and as evenly proportioned as possible. You don’t want them to turn all mushy and gross on you.***

Into the crock pot, place all ingredients, except the egg noodles and fresh parsley.

Cover and cook on high for 4 hours, or on low for 7.

Add the noodles and parsley. Cover and cook on high for 10 minutes.

Add more salt and pepper to taste.

Serve and enjoy.