Description
A comforting dish made with tender chicken, fresh vegetables, and flavorful herbs, perfect for those chilly evenings or when feeling under the weather.
Ingredients
Scale
- 1 medium yellow onion, diced
- 4 medium carrots, sliced into rounds or half moons
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken stock or broth
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 8 ounces egg noodles
- Juice of 1/2 lemon
- 3 tablespoons fresh parsley, finely chopped
Instructions
- Prep your ingredients by dicing the onion, slicing the carrots and celery, and mincing the garlic.
- In a large slow cooker, combine the onion, carrots, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, rosemary, and season with salt and pepper. Leave out the fresh parsley, lemon juice, and egg noodles for now.
- Set the slow cooker to low and cook for 6 to 8 hours.
- Once cooked, remove the chicken breasts and shred them using two forks. Return the chicken to the pot.
- Add the egg noodles and stir them in, ensuring they are submerged in the broth.
- Cover the slow cooker and cook for an additional 5 to 10 minutes or until the noodles are tender.
- Stir in the lemon juice and fresh parsley before serving.
Notes
You can cook the egg noodles separately if preferred. For thicker soup, let it cook a little longer after adding the noodles.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken noodle soup, slow cooker, comfort food, easy recipe, cozy meal