Slow Cooker Chicken Noodle Soup
Servings: 4
Ingredients
- 1 lb chicken breast
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 medium onion (chopped)
- 1 tsp thyme
- 1 tsp rosemary
- salt and pepper to taste
- 10 cups low sodium chicken chicken broth
- 8 oz egg noodles
Instructions
- Place the chicken breast in the slow cooker.
- Chop the carrots, celery, and onion, then add them to the slow cooker. Sprinkle thyme, rosemary, salt, and pepper over the veggies.
- Add the chicken broth. Set the slow cooker to high and let it cook for 4-5 hours or until the chicken is fully cooked and easily shreds.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Add the shredded chicken back into the slow cooker.
- Stir in the egg noodles, ensuring they are fully submerged in the broth. Continue cooking on high for an additional 10-15 minutes or until the egg noodles are al dente. Be cautious not to overcook the noodles, as they will continue to cook slightly even after turning off the heat.
- Ladle the soup into bowls and serve. I like to strain the broth out for my kids as it is hard for them to use spoons. This makes it easier for them to eat.