How to Make Slow Cooker Chicken Noodle Soup
Ingredients
• 2 pounds boneless skinless chicken breasts, trimmed
• 1 white onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic
• 8 cups low sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 12 ounces egg noodles
• 3 tablespoons freshly chopped parsley
Method of making
Today on The Stay At Home Chef I’m showing you how to make Slow Cooker Chicken Noodle Soup This crockpot version of chicken noodle soup is a cold buster!
It’s perfect for those days when you feel a little bit sick and you need total comfort food that’s also good for you too.
Start by placing 3 or 4 boneless skinless chicken breasts into the bottom of a 6 to 8 quart slow cooker Then we’re going to season those with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper Then you’ll need your veggies You want to dice up 1 small white onion and then you’ll need about 1 cup of sliced celery and 1 cup of sliced carrots Then we’ll go ahead and slide these into the slow cooker right on top of our chicken breasts Once you have all that in there we’re going to add in some cold buster goodness.
It’s not just good for you, it also tastes really good too.
How to Make Slow Cooker Chicken Noodle Soup
So you’ll need 1 tablespoon of freshly grated ginger and 1 tablespoon of minced garlic Then add in 1 teaspoon each of dried oregano and dried thyme Then we’ll pour in 8 cups of chicken broth and you want to use low sodium chicken broth so that you can control the salt content Then you’re just going to pop the lid on and then cook it on low for 6 to 8 hours or on high for 3 to 4.
Once your chicken is tender and cooked through you’re going to take the lid off and then use two forks to grab the chicken and you want to shred it.
You can also remove this from the pot if it’s easier for you, but I’m just going to shred it directly in my slow cooker
Then once all of the chicken is shredded you’ll want to pour in 12 ounces of egg noodles Just press those down into the liquid so that they’re covered and then we’ll place the lid back on and cook on high until the pasta is tender which will take between 10 and 15 minutes depending on the brand of pasta that you used.
You can also cook the pasta separately on the stove and pour that in as well but it’s really convenient to just throw it into the crockpot, Last I like to mince up about 3 tablespoons of fresh parsley and stir this into the soup just before serving You are ready to eat!
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