Easy Crockpot Chicken Noodle Soup Recipe

🧂 Ingredients

• 2 lbs boneless, skinless chicken breasts

  or thighs
• 2 teaspoons dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 bay leaves
• 1 large yellow onion

  diced
• 1 ½ cups sliced carrots
• 1 cup sliced celery
• 2 tablespoons minced garlic
• 8 cups low-sodium chicken stock
• 6 oz medium egg noodles

Instructions

• 1 In a 7 quart or larger crockpot [https://amzn.to/4gntCTA], season the chicken
  breasts with the seasonings and add the rest of the ingredients to the pot,
  except the egg noodles.
• 2 Place the lid on the crockpot and cook on low for 6 to 8 hours, or high for 4 to
  6 hours. The soup is ready to add the noodles as soon as the chicken is cooked
  through and easily shredded.
• 3 15 minutes before serving, remove the bay leaves and discard. Shred the chicken
  breast with two forks, into large chunks or small pieces.
• 4 Add the egg noodles to the soup and give everything a good stir. Cover with the
  lid and turn the slow cooker to high and cook for 15 minutes more, until the egg
  noodles are al dente. Serve immediately.

Nutrition Info