Ingredients: |
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts - trimmed of excess fat
1 tsp kosher salt (plus additional to taste)
1/4 tsp black pepper (plus additional to taste)
1 small yellow onion, peeled and left whole
3 medium carrots, peeled and cut into 1/4" coins (about 1/2 pound)
2 large celery stocks, thinly sliced
2 large garlic cloves, minced
3 stalks fresh rosemary - tied into a bundle for easy removal
1 bay leaf
7-8 cups low-sodium chicken stock, divided
6 oz whole wheat wide egg noodles (about 4 heaping cups)
|
Directions: |
Directions:1. To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf.
2. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
3. Remove the chicken from slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don't worry if a few of the rosemary leaves are left in the soup).
4. Shred the chicken with a hand mixer, two forks, or your fingers (if the chicken is cool enough). Set the shredded chicken aside.
5. Cook noodles on the stove: Towards the end of the soup's cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back to the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
6. Add as much of the remaining chicken stock as you like to reach desired consistency. |
This recipe for Crock Pot Chicken Noodle Soup is from