Chicken Noodle Soup Slow Cooked

By Bailey1_

Ingredients

• Another fall favorite, this soup pleases the pickiest eaters and goes together in a snap.
• Phase 1
• Serves 6
• Prep time: 15 minutes
• Total time: 6 to 8 hours
• 8 cups chicken broth
• 1 cup carrot, cut into 1/4-inch slices
• 1 cup celery, cut into 1/4-inch slices
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 bay leaves
• 1/2 tsp. dried thyme
• 2 tsp. sea salt (or to taste)
• 1/2 tsp. freshly ground black pepper
• 1 1/2 lbs. skinless, boneless chicken breasts
• 3 cups uncooked spelt or brown rice noodles or pasta

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

In a 4 1/2- to 6-quart slow cooker, combine the broth, carrot, celery, onion, garlic, bay leaves, thyme, salt and pepper. Place the whole chicken breasts on top. Cover and cook on low 6 to 8 hours.

Transfer the chicken to a cutting board. Discard the bay leaves. Add the noodles to the slow cooker, cover and cook (on low or high) 20 minutes. Meanwhile, chop the chicken. When the noodles are tender, return the chicken to the soup and serve.