Chicken Noodle Soup

Nothing is more comforting then good old fashioned chicken noodle soup. It doesn’t matter if you are feeling under the weather or it’s just plain cold outside, this soup is food for the soul.

I love crock-pot recipes because you just dump the ingredients and you’re done for dinner!

First chop up your carrots and celery. I use whole carrots, but you use baby carrots if that’s what you have on hand.

Place your chicken in the crock-pot, followed by your veggies, broth and seasonings. I use chicken bullion, so that would be 8 cups of water and 8 teaspoons of bullion. You can always buy already made chicken broth if you prefer, but I think you get more bang for your buck with bullion.

Now let it cook on low for 6 hours.

After 6 hours the chicken should be falling apart. Take them out and shred them on a plate or just shred them in the crock-pot. Put the chicken back in the crock-pot and add the noodles. Cook for 1 more hour. Don’t forget to stir it occasionally to make sure the noodles cook evenly.

And that’s it! Get snuggled in your favorite blanket, turn on Netflix and enjoy!

Print Recipe

Chicken Noodle Soup

Course

Main Dish

Prep Time

5 minutes

Cook Time

7 hours

Servings

people

Ingredients

• 3 Boneless, skinless, chicken breasts
• 5 Carrots
• 5 Celery stalks
• 2 Tbsp olive oil
• 8 cups Chicken broth
• 1/2 tsp Rosemary
• 1/2 tsp Thyme
• 1/2 tsp Parsley
• 3 cups Dry egg noodles

Course Main Dish Prep Time 5 minutes Cook Time 7 hours Servings people Ingredients 3 Boneless, skinless, chicken breasts 5 Carrots 5 Celery stalks 2 Tbsp olive oil 8 cups Chicken broth 1/2 tsp Rosemary 1/2 tsp Thyme 1/2 tsp Parsley 3 cups Dry egg noodles

Instructions

1. Chop carrots and celery.
2. Place raw chicken in crock-pot, add carrots, celery, olive oil, chicken broth, rosemary, thyme, and parsley.
3. Cook on low for 6 hours.
4. Shred chicken and add dry egg noodles to crock-pot.
5. Cook 1 hour on low, mixing occasionally.

Recipe Notes

Salt and pepper each serving to taste. Enjoy!