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Slow Cooked Chicken Noodle Soup Recipe

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This recipe for Slow Cooked Chicken Noodle Soup, by , is from Berger Cookbook, 2nd Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Hayden


8 cups chicken broth
1 cup sliced carrot
1 cup sliced celery
1 cup chopped onion
1 clove garlic, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt
1/2 teaspoon ground black pepper
A few teaspoons of chicken soup base, optional for a richer flavor
4 boneless, skinless chicken breasts
3 cups uncooked egg noodles

In 4-1/2 to 6-quart slow-cookerl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper.
Place chicken on top of vegetables. Cover slow cooker with lid and cook on low setting 8 to 10 hours or on high 4-5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, shred meat. Return chicken to soup to serve.

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