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How To Make Crockpot Chicken Noodle Soup

With chicken noodle soup, you get tender shredded chicken, perfectly cooked vegetables, silky egg noodles, and a deeply savory broth with about 15 minutes of actual hands-on work. This is the kind of recipe that deserves a permanent place in your rotation. It’s the one you’ll text to a friend when they’re not feeling well. It’s the one your kids will request by name. It’s the one that makes a Sunday afternoon feel a little slower and a lot cozier.
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Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1.5 Lbs chicken breasts ( boneless and skinless )
  • 8 cups chicken broth
  • 8 oz 8 oz. pasta
  • 1 large onion
  • 3 3 carrots ( sliced )
  • 2 2 stalks celery
  • 1.5 tsp dried oregano or dried thyme
  • 1.5 tsp dried rosemary
  • 3 cloves of garlic
  • 1 bay leaf
  • salt and pepper to taste
  • 2 sprigs fresh rosemary
  • parsley to garnish

Equipment

  • Slow Cooker

Method
 

  1. Slice your carrots , chop your celery, and dice your onion
  2. Add your chicken to the bottom of the slow cooker first
  3.  Season with salt and pepper.
  4. Add in the aromatics ( onions, carrots, and celery )
  5. Next, add in minced garlic and ginger
  6. Season with dried oregano and thyme
  7. Pour in your chicken broth and stir gently to mix everything.
  8. Put the lid back on and cook on low for 6 to 8 hours 
  9. Once the timer goes off, uncover the crock pot and lift the chicken out of the soup and onto a plate.
  10. Shred the chicken using two forks
  11. Return all the shredded chicken to the crock pot and stir
  12. Turn the slow cooker to high. Add your egg noodles 
  13. Stir to submerge the noodles in the broth
  14.  Place the lid back on and cook for 20 to 30 minutes
  15.  Once the timer goes off, uncover the pot, squeeze in a lemon, taste for seasoning
  16. Garnish with a squeeze of lemon, sprinkle of fresh parsley and a crack of black pepper
  17. Seve and enjoy!!