Chicken Noodle Soup – always a go-to when we want something comforting as the weather cools or if a cold is coming on. With the changing season, a little cold took over our apartment. And what’s the last thing you want to do when you’re sick – stand over a stove cooking. We want to dump the ingredients, set a timer and walk away (preferably to binge netflix while we wait). God bless the slow cooker for this purpose. This Slow Cooker Chicken Noodle Soup to the rescue.
This starts off with diced carrots, onion, and celery into the slow cooker. Add in two big chicken breasts and pour over the chicken stock and add the spices. Bam. Done. Put on low for 6-8 hours and walk away. Go to work, run errands, sleep, watch tv. Live your life.
To finish up the soup, just add in your egg noodles and let the slow cooker work for another 5-10 minutes. The final step – it may seem unnecessary at first and you probably just want to dig in now, but don’t. Trust me. Stir in some lemon juice and fresh parsley. This ain’t no canned chicken soup. This is an elevated, tastes like your grandma made it, impress your mother in law slow cooker chicken noodle soup.
What are your cold remedies? I’m a big proponent of this homemade Slow Cooker Chicken Noodle Soup, lots of orange juice for the vitamin C and lots and lots of sleep.
Made right in your crockpot – this Slow Cooker Chicken Noodle Soup is perfect as the weather chills down or when your household is fighting a cold. Simple and easy way to make comforting, healthy, homemade Chicken Noodle Soup. Recipe at KathleensCravings.com
1 medium yellow onion (diced)
4 medium carrots (peeled and diced)
4 stalks celery (diced)
4 cloves garlic (minced)
8 cups chicken stock (or chicken broth)
2 large boneless, skinless chicken breasts (about 1.5lbs)
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
8 ounces egg noodles
1/2 lemon (juiced)
3 tablespoons fresh parsley (chopped)
salt and pepper (to taste)
In a large slow cooker, add the onion, carrot, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, and rosemary. Season with salt and pepper to taste. Cook on low for 6-8 hours.
Remove the chicken breasts and chop or shred with two forks. Add back into slow cooker. Add in egg noodles and stir together.Making sure the noodles are submerged in the liquid. Recover the slow cooker and cook for another 5-10 minutes on low until the noodles are just tender.
When the egg noodles are cooked, stir in the lemon juice and fresh parsley. Serve and enjoy!