Easy Crockpot Chicken Noodle Soup

Easy Crockpot Chicken Noodle Soup

img_3438

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.

Ingredients

  • 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)

Directions

  1. In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
  2. Next, add in chicken broth and season with salt and pepper to taste.
  3. Cover and cook on low heat 6 – 7 hours or high heat for 3 1/2 hours.
  4. 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!
  5. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot and add in egg noodles and parsley.
  6. Enjoy!