Description

A comforting homemade chicken noodle soup made effortlessly in the slow cooker with tender chicken, vegetables, and herbs.

Ingredients

1 medium yellow onion, diced

3 garlic cloves, minced

4 medium carrots, peeled and sliced

4 celery ribs, sliced

2 to 2 1/2 pounds boneless, skinless chicken breasts

1 teaspoon dried basil

1 tablespoon dried parsley

1/2 teaspoon dried thyme

1 bay leaf

1/4 teaspoon black pepper

8 cups water

6 ounces wide egg noodles

1 tablespoon salt, or to taste

1/4 cup chopped fresh parsley, optional

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Instructions

1. Add the diced onion, garlic, carrots, and celery to a 6-quart slow cooker.

2. Place the boneless, skinless chicken breasts on top of the vegetables. Sprinkle in the dried basil, dried parsley, thyme, bay leaf, and black pepper.

3. Pour in the water, cover, and cook on high for 4 hours or on low for 8 hours, until the chicken is fully cooked and tender.

4. Carefully transfer the chicken to a cutting board. Discard the bay leaf.

5. Add the egg noodles to the slow cooker, stir, cover, and cook on high for 8 to 10 minutes, or until the noodles are tender.

6. Shred the chicken with two forks, then return it to the soup.

7. Season with salt gradually, tasting as you go, until the soup is flavorful and balanced.

8. Stir in fresh parsley just before serving, if desired.

Notes

Adjust salt gradually to taste.

Add extra broth when reheating if noodles absorb too much liquid.

For best texture, cook noodles just before serving.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Soups & Stews
Method: Slow Cooker
Cuisine: American