Slow Cooker Chicken Noodle Soup
Serves 810 mins prep270 mins cook
Slow Cooker Chicken Noodle Soup - Classic and comforting chicken noodle soup with loads of juicy chicken, tender noodles, carrots, celery, and seasoned to perfection so that it tastes just like grandma used to make it! But this recipe is made with EASE and convenience in mind by using your Crock-Pot. Just add the ingredients, set it and forget it, and your soup will taste AMAZING!
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What you need
Instructions
-1 To a 6-quart to 7-quart slow cooker, evenly drizzle the olive oil over the bottom, and then add the chicken breasts, carrrots, celery, onions, garlic, bay leaves, salt, pepper, thyme, oregano, evenly pour the chicken broth, and stir. -1 Place the lid on top and slow cook on HIGH for about 4 hours, or until chicken is done. Alternatively, you can slow on LOW for about 6 to 7 hours, or until chicken is done. Tip - All slow cookers vary in their heat output and it's not an exact science, and if yo'ure using closer to a pound of chicken rather than three-quarters, or your kitchen is very cold because it's winter, it could take longer. Always cook until the chicken is cooked until 165F as measured by an instant read digital thermometer. -1 Remove the cooked chicken breasts, place them on a cutting board, and shred the meat with two forks, or wear rubber gloves for washing dishes because the chicken is hot, and shred it with your hands. You can also shred it with a mixer if you prefer although I don't bother. -1 Add the shredded chicken back into the slow cooker, add the wide egg noodles, stir, cover with the lid, and cook for an additional 20 minutes on HIGH, or as needed so that the noodles are tender and done. -1 Squeeze the lemon juice, stir, and taste the soup, and make any necessary seasoning adjustments, as desired. Tips - If your soup tastes as all flat, boring, or just not quite there, it likely needs more salt, so don't be afraid to add it. Because I use reduced sodium chicken broth, I usually add another 2 to 3 teaspoons of salt. I realize it may seem like a lot, but when you consider you're working with and seasoning about 4 pounds of food in the slow cooker, it's not really 'that' much. -1 Remove the bay leaves and fresh thyme sprigs if you used fresh, whole sprigs of thyme. -1 Add the parsley, to taste, stir, and serve. -1 Extra soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave, as desired. Tip - I store leftover soup in freezer and microwave-safe individual-sized containers for ease so you and just grab and heat; plus by stacking them I find they take up less refrigerator space than a big container.View original recipe