Slow-Cooker Chicken Noodle Soup
The ultimate comfort food just got better because you can just set it and forget it.
- 1-1/2 lbs Boneless Skinless Chicken Breasts
- 5 Carrots
- 1 Onion
- 4 Stalks Celery
- 5 Cloves Garlic
- 3 Tbsp Olive or Avocado Oil
- 6 Cups Chicken Broth
- 1 Cup Water
- 3/4 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1/2 tsp Dried Sage
- 1/4 tsp Celery Seed
- 2 Bay Leaves
- Sea Salt and Pepper
- 2 Cups Wide Egg Noodles
- 1/4 Cup Chopped Freesh Parsley
- 1 Tbsp Fresh Lemon Juice
- Saltine Crackers and Parmesan Cheese
To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic. Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.
Cover and cook on low heat 6-7 hours. Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces.
Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.