Slow- Cooker Homemade Chicken Noodle Soup
Description
Chicken noodle soup in a can is alright, but nothing can beat homemade. It's easy too if made in the slow-cooker. Serve with grilled cheese or your favorite sandwich on those cold nights.
Ingredients
2 split chicken breasts, with skin and bones
8 c. water
4 large carrots, peeled and diced Into 1/2 inch pieces
4 celery stalks, diced Into 1/2 inch pieces
1 medium onion, chopped
1 bay leaf
1 T. olive oil
1 1/2 t. salt
1/2 t. dried thyme
1/2 t. black pepper
6 oz. egg noodles, uncooked
freshly chopped parsley, for garnish
1 t. chicken bouillon, If desired
Directions
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Place a slow cooker liner n a 4 quart slow cooker for easy clean up.
Wash chicken and pat dry with paper towels.
Combine the water, carrots, celery, onion and bay leaf.
iSeason the chicken with olive oil, salt, dried thyme and black pepper. Place the chicken on top of the vegetables in the slow cooker. Cover; cook until the chicken is cooked through and falling off the bone, about 6 hours on high or 8 hours on low.
15 minutes before time is up on the slow cooker, remove the chicken to a cutting board to cool. Add the egg noodles to the slow cooker; cook on High, covered, for the last 15 minutes.
Remove the skin and bones from the chicken; shred the meat.
Note: Only add the noodles if you plan on eating the soup immediately. If not, add the noodles when you decide to eat the soup. If the noodles are left in the soup they will absorb the juices.
When the noodles are cooked, remove the bay leaf, and return the chicken to the soup to heat through. Add the chicken bouillon, if desired.
Garnish with fresh chopped parsley; serve.
8 servings