Ingredients
1.5 lbs boneless, skinless chicken breasts, trimmed
1 medium yellow onion, diced
3 large carrots, peeled and sliced
2 stalks celery, sliced
4 cloves garlic, minced
0.5 tsp dried thyme
0.5 tsp dried rosemary, crushed
0.5 tsp kosher salt
0.25 tsp black pepper
1 bay leaf
2 tsp chicken flavor bouillon base
9 cups reduced sodium chicken broth
8 oz egg noodles
Fresh parsley, minced for garnish
Instructions
Place the chicken breasts into the bottom of a 6-quart or larger slow cooker.
Add the diced onion, sliced carrots, celery, and minced garlic on top of the chicken.
Sprinkle the dried thyme, rosemary, salt, pepper, and bay leaf over the ingredients.
Add the chicken bouillon base and pour the chicken broth over everything.
Cover and cook on Low for 6-8 hours, or on High for 3-4 hours.
Remove the chicken breasts, shred with two forks, discard the bay leaf, and return the meat to the slow cooker.
Stir in the egg noodles, cover, and cook on Low for 10-15 minutes until the pasta is tender.
Taste and adjust the salt and pepper, then garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup becomes too thick upon storage, add a splash of chicken broth when reheating. The bay leaf should be removed before serving.
- Prep Time: 15
- Cook Time: 420
- Category: Soup
- Method: Slow Cooker
- Cuisine: American