Slow Cooker Chicken Noodle Soup Recipe

🧂 Ingredients

• 2 boneless skinless chicken breasts
• 4 cups chicken stock
• 4 cups water
• 3 medium carrots

  peeled and chopped
• 3 stalks celery with leaves

  chopped
• 1 medium onion

  chopped
• 4 cloves garlic

  minced
• 3 sprigs Italian parsley
• salt and pepper to taste
• 1 teaspoon dried Italian seasoning
• 1 small bay leaf
• 1 teaspoon paprika
• 6 ounces wide egg noodles

  about 4 cups
• 2 to 3 cups baby kale leaves
• 1 tablespoon freshly squeezed lemon juice
• Chopped fresh parsley or dill

  for garnish, optional

Instructions

• 1 Toss the carrots, celery, onion, and garlic together in the slow cooker. Season
  the chicken breasts with salt and pepper and add them on top of the vegetables
  in the slow cooker. Then add the sprigs of parsley, Italian seasoning, bay leaf,
  and paprika. Pour in the chicken broth and water, cover, and cook on low for 8
  hours or high for 3 to 4 hours. During the last 15 minutes of cooking, remove
  the chicken breasts and stir in the noodles and kale.
• 2 While the noodles are cooking, shred the chicken breasts. When the noodles are
  done, turn off the slow cooker, remove the parsley sprigs, add the shredded
  chicken and lemon juice. Taste and season as necessary with salt and pepper. Be
  generous. Ladle into bowls and garnish with chopped parsley.

Nutrition Info