This comforting slow cooker chicken noodle soup is the ultimate set-and-forget meal. By cooking boneless chicken breasts low and slow with fresh aromatic vegetables and herbs, you achieve a deep, savory broth and perfectly tender, succulent meat. It is a nutritious, wholesome, and effortless dinner solution that brings restaurant-quality comfort to your table with minimal cleanup.
1.5 lbs boneless skinless chicken breasts
8 cups low sodium chicken broth
3 medium carrots, sliced into rounds
3 stalks celery, diced finely
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tsp dried thyme
4 cups wide egg noodles
Salt and pepper to taste
Place the chicken breasts at the bottom of the slow cooker.
Add the carrots, celery, onion, and minced garlic over the chicken.
Pour the chicken broth over the ingredients.
Sprinkle with dried thyme, salt, and pepper.
Cover and set the slow cooker to low for 6 hours.
Remove the chicken breasts, shred with two forks, and set aside.
Stir the egg noodles into the simmering broth in the slow cooker.
Cover and cook for an additional 15 minutes until noodles are tender.
Return the shredded chicken to the pot, stir to combine, and serve warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of extra chicken stock when reheating. For extra brightness, stir in a squeeze of fresh lemon juice or fresh parsley just before serving.
Find it online: https://itisrecipes.com/slow-cooker-chicken-noodle-soup-2/