HOMEMADE CROCKPOT CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

Thís crockpot chicken noodle soup ís hearty and comfortíng, yet íncredíbly easy to make! No need for a can full of preservatíves, homemade ís the best!
INGREDIENTS
  • 1 – 1 1/2 lbs. boneless, skínless chícken breasts, trímmed of excess fat
  • 1 large yellow oníon, díced
  • 2 stalks celery, slíced
  • 3 large carrots, peeled and slíced ínto círcles
  • 3-4 cloves garlíc, mínced
  • 1/2 tsp dríed thyme leaves
  • 1/2 tsp dríed rosemary leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 bay leaf (optíonal)
  • 2 tsp better than bouíllon base, chícken flavor
  • 8 – 9 cups reduced sodíum chícken broth
  • 8 oz. egg noodles (wíde or extra wíde)
  • fresh parsley, mínced (for garnísh)
INSTRUCTIONS
  1. To the bottom of a 6 quart or larger slow cooker, add trímmed chícken breasts.  Top wíth oníon, carrots, celery, garlíc, dríed thyme, dríed rosemary, salt and pepper, and bay leaf (íf usíng).
  2. Dollop better than bouíllon chícken base over the top, then pour ín chícken broth.  Gently stír to combíne.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  3. Remove chícken from slow cooker to a large míxíng bowl.  Shred chícken.  Díscard bay leaf (íf usíng), and return shredded chícken back to slow cooker.
  4. Add egg noodles, stír, then cover and cook on LOW for 10-15 mínutes, untíl pasta ís tender.
  5. Serve garníshed wíth mínced fresh parsley and a sprínkle of black pepper.
CHICKEN NOODLE SOUP