Slow Cooker Chicken Noodle Soup
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 medium yellow onion (diced)
- 3 ribs celery (diced)
- 3 medium carrots (peeled and diced ¼ inch thick)
- 1 ½ pounds boneless and skinless chicken breasts
- 4 cloves garlic (minced)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 cups low sodium chicken stock (or 8 cups of water with 2 teaspoons of Vegeta or other powdered stock mix)
- 8 ounces egg noodles
- 2 tablespoons chopped fresh parsley
Method
- To a 6-quart slow cooker, add onion, celery, and carrots. Then top with chicken, sprinkle the garlic, thyme, rosemary, and season with salt and pepper.
- Pour the chicken stock all over the chicken, give everything a quick stir, and cover with a lid. Cook on LOW for 5-6 hours or on High for 2-3 hours.
- When the chicken is done (internal temp is 165°F/74°C), remove it from the slow cooker and shred and set aside. Discard the bay leaves.
- Add noodles and make sure they’re fully submerged in the liquid, cover with the lid, and cook for 10-15 minutes but be careful not to overcook them.
- Taste and adjust the salt and pepper if needed, then return the chicken back in along with chopped parsley. Give everything a gentle stir and serve immediately.