I love soup weather and I love chicken noodle soup, but with my busy schedule and not a lot of times to sit over a pot of soup I’ve been looking for a yummy and easy chicken noodle soup.

After some trial and error I have found one that not only taste amazing it’s also easy to make.

Crock Pot Chicken Noodle Soup

Introducing…Crock Pot Chicken Noodle Soup

Throw in your veggies, liquid, frozen chicken and BAM you’ve got yourself a delicious, hearty and easy dinner.IMG_3172 IMG_3173

Crock Pot Chicken Noodle Soup
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Ingredients
  1. 1 1/2 lbs boneless skinless chicken breasts
  2. 5 medium carrots, peeled and chopped
  3. 1 medium yellow onion, chopped
  4. 4 stalks celery, chopped
  5. 4 cloves garlic, minced
  6. 3 Tbsp extra virgin olive oil
  7. 6 cups/45oz chicken broth
  8. 1 cup water
  9. 3/4 tsp dried thyme
  10. 2 bay leaves
  11. Salt and freshly ground black pepper, to taste
  12. 2 cups uncooked wide egg noodles
  13. 1/4 cup chopped fresh parsley
  14. 1 Tbsp fresh lemon juice
Instructions
  1. Add chicken, carrots, onion, celery, and garlic.
  2. Drizzle olive oil over top then add in chicken broth, water, thyme, bay leaves and season with salt and pepper to taste.
  3. Cover and cook on low heat 6 - 7 hours or on high heat 4 hours.
  4. Remove cooked chicken and pull apart of dice into bite size pieces.
  5. Meanwhile, add egg noodles and parsley to slow cooker. Cook for 10 minutes (or until noodles are tender).
  6. Stir in lemon juice and toss in chicken.
Notes
  1. I buy prediced carrots, celery and onion mix from Trader Joe's. It saves me time and doesn't waste leftover food.
Adapted from Cooking Classy
Adapted from Cooking Classy
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