Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 5 medium carrots, peeled and chopped fairly thin
- 1 medium yellow onion, finely chopped
- 4 stalks celery, chopped fairly thin
- 3 – 5 cloves garlic, minced
- 3 Tbsp extra virgin olive oil
- 6 cups low-sodium chicken broth
- 1 cup water
- 3/4 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp dried sage (optional)
- 1/4 tsp celery seed, finely crushed
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 cups uncooked wide egg noodles
- 1/4 cup chopped fresh parsley
- 1 Tbsp fresh lemon juice
- Saltine crackers or parmesan cheese, for serving (optional)
Instructions
- To a slow cooker, add the chicken (left whole), diced carrots, onion, celery, and garlic.
- Add in the olive oil, chicken broth, and water.
- Sprinkle in the thyme, rosemary, celery seed, and bay leaves. Season with salt and pepper to taste.
- Cover the slow cooker and cook on low heat for 6 – 7 hours.
- After cooking, remove the chicken and let it rest for about 10 minutes. Then, dice it into bite-sized pieces.
- While the chicken is resting, add the egg noodles and parsley to the slow cooker.
- Increase the temperature to high, cover, and cook for an additional 10 minutes or until the noodles are tender.
- Stir in the lemon juice and add the cooked, diced chicken back into the soup.
- Serve warm with saltine crackers or top with parmesan cheese if desired.
Notes
This soup stores well in the refrigerator and can be frozen without the noodles for up to three months.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken noodle soup, slow cooker, comfort food, easy recipe, hearty meal