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Who doesn't love homemade chicken noodle soup? This recipe is loved by everyone in my family. It's inspired by Family Fresh Meals. It's easy and delicious!
Ingredients:
1 1/2 lbs. boneless skinless chicken breasts
2 cups of carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks of celery, chopped
3-4 cloves garlic, minced
3 Tablespoons of extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaves
6 cups chicken broth (we use low-sodium)
1 cup water
Salt and freshly ground black pepper to taste
3 Tablespoons chopped fresh parsley
Cooked wide egg noodles (1 bag)
Directions:
1) In a slow-cooker, place chicken breasts on the bottom and top with carrots, onion, celery, garlic, olive oil, thyme and a bay leaf.
2) Add in chicken broth, water and season with salt and pepper to taste.
3) Cover and cook on low heat for 6–7 hours.
4) Prior to serving, in a large saucepan, boil the egg noodles to fully cook and drain.
5) Remove cooked chicken breasts from the slow-cooker and shred them. Place chicken back into the crockpot.
6) To serve, place cooked noodles in a bowl and top with the warm chicken and broth from the crockpot. Stir and let it set for a few minutes before eating.
We always have leftovers. It's yummy the second time around, too!
Enjoy!
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