Slow Cooker Chicken Noodle Soup Recipe
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Contributor: |
Contributor: Carol Jagger
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 boneless skinless chicken breasts
5 medium carrots, peeled and chopped
1 medium onion, chopped
4 stalks celery, chopped (1 1/4 cups)
3--5 cloves garlic, minced
3 TBSP extra virgin olive oil
6 cups low-sodium chicken broth (3 15-oz cans)
1 cup water
3/4 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/4 tsp celery seed, finely crushed
2 bay leaves
Salt and pepper to taste
2 cups uncooked medium or wide egg noodles
1/4 cup chopped fresh parsley
1 TBSP fresh lemon juice
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Directions: |
Directions:to a slow cooker, add chicken (un-cut), diced carrots, onion, celery and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat for 6--7 hours.
Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add uncooked 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. |
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Number Of
Servings: |
Number Of
Servings:5--6 |
Preparation
Time: |
Preparation
Time:15 min; cook 7--8 hours |
Personal
Notes: |
Personal
Notes: just crush rosemary in your hand. for the celery seed, place in a ziploc bag and crush with the flat side of a meat mallet or rolling pin
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This recipe for Slow Cooker Chicken Noodle Soup, by 