chicken noodle soup
CATEGORIES
INGREDIENTS
  • Cooking Time: 6 hours
  • Servings: 6
  • Preparation Time: 10 min
  • 1 1/2 lb. boneless skinless chicken breasts
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced into coins
  • 2 stalks celery, sliced
  • 4 tsp. sprigs fresh thyme
  • 4 tsp. sprigs fresh rosemary
  • 3 cloves garlic, minced
  • 1 bay leaf
  • Kosher salt
  • Freshly ground black pepper
  • 10 c. low-sodium chicken broth
  • 8 oz. egg noodles
DIRECTIONS
  1. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth.
  2. Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles.
  3. Cook on low, covered, until al dente, 20 to 30 minutes.
RECIPE BACKSTORY
easy to make