I’ve made this a few times this winter since the cold and flu season hit us HARD this year. I figure it might be a good comfort food for everyone right now, so here’s my adjusted recipe from Family Fresh Meals.
- 1 1/2 lbs boneless skinless chicken breasts (I use frozen since it’s usually what I have on hand)
- 2 cups carrots peeled and chopped
- 1 medium yellow onion diced (I use frozen chopped onion-no smelly chopping!)
- 3 stalks celery chopped
- 3-4 cloves garlic minced
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1 bay leaves
- 7 cups chicken broth
- Salt and freshly ground black pepper to taste
- 2 cups (or more… we love noodles… I use more!) wide egg noodles, cooked per package directions
- 3 Tablespoons chopped fresh parsley (optional)
- In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
- Next, add in chicken broth and season with salt and pepper to taste.
- Cover and cook on low heat 6 – 7 hours or high heat for 3 1/2 hours.
- Cook egg noodles per package directions. I usually cook an entire package of noodles and save the remaining noodles for another dish the next night. Two meals out of one? Yes, please!
- Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot and add in egg noodles and parsley.