Chicken recipes

HOMEMADE CROCKPOT CHICKEN NOODLE SOUP

This crockpot chicken noodle soup is hearty and comforting, but rather clean to make! No want for a can full of preservatives, homemade is the best!

HOMEMADE CROCKPOT CHICKEN NOODLE SOUP

HOMEMADE CROCKPOT CHICKEN NOODLE SOUP

INGREDIENTS

  • 1 – 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
  • 1 med to large yellow onion, diced
  • 3 large carrots, peeled and sliced into circles
  • 2 stalks celery, sliced
  • 3-4 cloves garlic, minced
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried rosemary leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 bay leaf (optional)
  • 2 tsp better than bouillon base, chicken flavor
  • 8 – 9 cups reduced-sodium chicken broth
  • 8 oz. egg noodles (wide or extra wide)
  • fresh parsley, minced (for garnish)
  • salt and pepper, to taste

INSTRUCTIONS

  • To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts.  Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
  • Dollop better than bouillon chicken base over the top, then pour in chicken broth.  Gently stir to combine.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  • Remove chicken from slow cooker to a large mixing bowl.  Shred chicken.  Discard bay leaf (if using), and return the shredded chicken back to slow cooker.
  • Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. Taste, and add salt and pepper as needed.
  • Serve garnished with minced fresh parsley and a sprinkle of black pepper.

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