Crock Pot Chicken Noodle Soup
Ingredients
- 2 Boneless chicken breasts
- ½ Onion, chopped
- 1 cup Carrots, diced
- ½ cup Celery, chopped
- 2 cloves Garlic, minced
- ½ teaspoon Thyme dried
- ½ teaspoon Oregano dried
- ½ teaspoon Basil dried
- 32 ounces Low-Sodium Chicken Broth
- 1 teaspoon Salt optional
- ¼ teaspoon Black pepper optional
- 8 ounces Wide egg noodles uncooked
Instructions
- Place 2 chicken breasts in bottom of crockpot. Salt the chicken.
- Add onions, carrots, celery, garlic, thyme, oregano, and oregano. Add additional salt and pepper, optional.
- Pour chicken broth into the pot. Cover, and cook on low for 8-9 hours.
- In a large saucepot on stovetop, bring a pot of salted water to boiling. Cook wide egg noodles according to package directions. (usually 5-6 minutes or until soft).
- Remove the chicken breasts from the crockpot and shred. Return to the crockpot.
- To serve, add a small amount of cooked noodles to the bottom of soup bowl and then ladle soup over the top.
Notes
- For leftovers, we also store the cooked noodles separate from the soup.
- The noodles can be cooked in the crockpot with the soup for the last 10 minutes of cook time, if you prefer. We cook our noodles separately to prevent them from getting too mushy from sitting in the soup broth too long.