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Classic Chicken Noodle Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 small yellow onion, diced
  • 4 cups chicken broth
  • 2 cups water
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups egg noodles
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper on top of the chicken.
  • Pour in the chicken broth and water.
  • Cover and cook on low for 6 hours.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Add the egg noodles and cook for 20 more minutes on high until the noodles are tender.
  • Stir in the fresh parsley just before serving.

Notes

Add the noodles only in the final 20 minutes so they stay firm instead of turning mushy. If you prefer a thicker broth, mash a few of the cooked carrots against the side of the pot before adding the noodles. Leftovers reheat well with a splash of extra broth to loosen the noodles.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board