Slow Cooker Chicken Noodle Soup

Name: Slow Cooker Chicken Noodle Soup (Upgraded)
Total time: 6 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken thighs; 1 Yellow onion-diced; 2 Carrots-sliced; 2 Celery stalks-sliced; 3 cloves Garlic-minced; 8 cups Chicken broth; 1 tbsp Olive oil; 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 1 tsp Salt; 1/2 tsp Black pepper; 1 bay leaf Bay leaf; 1 tbsp Lemon juice; 2 tbsp Fresh parsley-chopped; 8 oz Egg noodles

⏱6h 30m

👥6

🔥250 cal

Medium

🍽️American

A richer and more flavorful chicken noodle soup, featuring fresh herbs and a touch of acidity.

1.5 lbs Boneless skinless chicken thighs

1 Yellow onion-diced

2 Carrots-sliced

2 Celery stalks-sliced

3 cloves Garlic-minced

See all 15 ingredients ↓

(0 reviews)

⏱6h 30m

👥6

🔥250 cal

Medium

🍽️American

A richer and more flavorful chicken noodle soup, featuring fresh herbs and a touch of acidity.

#Soup #Chicken #Comfort Food #Slow Cooker #Herbs

Instructions

Heat Olive oil in a skillet over medium heat. Add Onion, Carrots, and Celery and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Transfer the vegetables to the slow cooker.
Place Chicken into the slow cooker.
Combine Chicken broth, Dried thyme, Dried rosemary, Salt, Black pepper, and Bay leaf and pour over the chicken and vegetables.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
Add Noodles to the slow cooker and cook on high for 20-30 minutes, or until noodles are tender.
Stir in Lemon juice and Fresh parsley before serving.
Remove bay leaf before serving.

Ingredients

1.5 lbs 680 g Boneless skinless chicken thighs
1 113 g Yellow onion-diced
2 140 g Carrots-sliced
2 140 g Celery stalks-sliced
3 cloves 9 g Garlic-minced
8 cups 1.9 L Chicken broth
1 tbsp 15 mL Olive oil
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Dried rosemary
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 bay leaf 2 g Bay leaf
1 tbsp 15 mL Lemon juice
2 tbsp 30 mL Fresh parsley-chopped
8 oz 227 g Egg noodles

Equipment

Slow cooker
Skillet
Fork

Instructions

Heat Olive oil in a skillet over medium heat. Add Onion, Carrots, and Celery and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Transfer the vegetables to the slow cooker.
Place Chicken into the slow cooker.
Combine Chicken broth, Dried thyme, Dried rosemary, Salt, Black pepper, and Bay leaf and pour over the chicken and vegetables.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
Add Noodles to the slow cooker and cook on high for 20-30 minutes, or until noodles are tender.
Stir in Lemon juice and Fresh parsley before serving.
Remove bay leaf before serving.

Nutrition per serving

Calories 250

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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Ratings & Reviews

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