Cooler weather is the perfect time for crockpot meals and SOUP! I know most of you are like me and have busy evenings, which is why this meal is so great. You can start it in the morning and it only takes about 10 minutes to complete at dinner time.
Slow Cooker Chicken Noodle Soup
Directions:
In a slow cooker, add chicken (whole pieces), onion, celery, carrots, garlic and drizzle olive oil over the top. Then add chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Stir, cover and cook on low for 6 – 7 hours.
About 10 minutes before you are ready to eat, remove cooked chicken and add the egg noodles and parsley to the slow cooker. While the noodles are cooking (approx. 10 minutes), dice the chicken into bite size pieces. Stir in lemon juice and diced chicken.
Cookware, Pots/Pants, etc. You’ll Need
Here is a list of what you’ll need to prepare this recipe:
- 3-4 medium size boneless skinless chicken breasts
- 5 medium carrots, peeled and diced
- 1 medium onion, diced
- 3-4 stalks celery, diced
- 3 - 5 cloves garlic, minced
- 3 Tbsp extra virgin olive oil
- 6 cups low-sodium chicken broth
- 1 cup water
- ¾ tsp dried thyme
- ½ tsp dried rosemary, crushed
- ¼ tsp celery seed, finely crushed*
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 3-4 cups uncooked wide egg noodles
- ¼ cup chopped fresh parsley
- Saltine crackers or parmesan cheese, for serving (optional)
- In a slow cooker, add chicken (whole pieces), onion, celery, carrots, garlic and drizzle olive oil over the top.
- Add chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.
- Stir, cover and cook on low for 6 - 7 hours.
- About 10 minutes before you are ready to eat, remove cooked chicken and add the egg noodles and parsley to the slow cooker. While the noodles are cooking (approx. 10 minutes), dice the chicken into bite size pieces.
- Stir in lemon juice and diced chicken.
