Slow Cooker Chicken Noodle (Print Version)
# Ingredients:
→ Proteins and Vegetables
01 -
1 pound chicken breasts without skin and bones
02 -
1 cup diced onion
03 -
4 big carrots, stripped and diced (roughly 2 cups)
04 -
3 sticks celery, diced (roughly 2 cups)
05 -
3 cloves garlic, finely chopped
→ Herbs and Seasonings
06 -
4 twigs fresh thyme (or 1 teaspoon dried)
07 -
1 bay leaf
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
Optional garnish of fresh parsley
→ Liquids and Noodles
11 -
8 cups chicken stock or chicken broth with low sodium
12 -
7 ounces egg noodles (around 3 cups)
# Instructions:
01 -
Start by putting chicken at the bottom of your crockpot. Toss in onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper and pour in chicken stock
02 -
Put the lid on and let it simmer on low for 6-8 hours or high for 3-4 hours until your chicken hits 165°F and veggies soften up
03 -
Pick out the bay leaf and thyme stems. Pull the chicken out, tear it into bits, and drop it back in the soup
04 -
Switch crockpot to high setting. Drop in egg noodles, cover and wait 10 minutes till they're soft
05 -
Give it a taste and add more salt and pepper if needed. Throw some fresh parsley on top if you want
# Notes:
01 -
Swap fresh herbs for dried ones if you want - just use 1 teaspoon of whatever mix you like
02 -
If you plan to freeze it, skip adding noodles now and put fresh ones in when you warm it up
03 -
Stays good in the fridge up to 3 days