Description
This easy slow cooker chicken noodle soup packs all the homemade flavor without the effort, giving you a warm, nourishing bowl of tasty goodness.
Ingredients
- 1 pound chicken breasts, chopped
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and cut into ¼-inch half rounds
- 4 stalks celery, diced
- 4 cloves garlic, minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon fresh sage, chopped
- 1¼ teaspoons salt and pepper mix
- 8 cups chicken broth
- 8 ounces wide egg noodles
- Zest of one lemon
- 1½ tablespoons fresh parsley, chopped
Instructions
- Add the chicken, onion, carrots, celery, garlic, rosemary, thyme, sage, salt, pepper, and chicken broth to the slow cooker. Stir to mix.
- Cover and cook on low for 6 hours, until the chicken and vegetables are tender.
- Stir in the egg noodles and cook for another 25 minutes on low, or until the noodles are soft.
- Stir in lemon zest and fresh parsley. Serve warm.
Notes
Chicken noodle soup is always better the next day! Store any leftover in an airtight container in the fridge for up to 3 days. To reheat, transfer the desired amount into a pot and heat on medium until warmed through.
- Prep Time: 20 minutes
- Cook Time: 6 hours, 25 minutes
- Category: Dinner
- Method: Slow cooker
- Cuisine: American