Description
A comforting chicken noodle soup made with tender chicken, fresh vegetables, and flavorful broth, perfect for chilly evenings.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups water
- 3 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a Crockpot, heat the olive oil, and sauté the chopped onions and minced garlic along with the diced carrots and celery until softened, about 5 minutes.
- Add the chicken breasts, dried thyme, bay leaves, salt, and pepper to the pot.
- Pour in the chicken broth and water, stirring to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
- Remove the chicken, shred it, and return to the pot.
- Add the egg noodles, cover, and cook on high for an additional 30 minutes.
- Serve hot and enjoy!
Notes
Feel free to substitute chicken breasts for thighs, add more vegetables, or use rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American