Chicken Noodle Soup {Slow Cooker}
A warm and cozy chicken noodle soup that's made in the slow cooker. It's as easy as tossing all the ingredients in and letting it simmer. This soup is so comforting and perfect for when you're feeling a little under the weather!
Servings: 5 -6 servings
Ingredients
- 1 1/2 pounds chicken breast
- 1 1/2 cups carrots sliced (about 5-6)
- 1 1/2 cups celery chopped (about 4-5 stalks)
- 1 1/2 cups onions diced (about 1 large onion)
- 6 cloves garlic minced (use less if you don't like garlic)
- 2 bay leaves
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/4 teaspoon turmeric
- 1/4 teaspoon celery seeds crushed between fingers
- salt and pepper to taste
- 7 cups low sodium chicken broth
- 1 cup water
- 8 ounces about 2 cups egg noodles
- 2 tablespoons lemon juice
- 3 tablespoons chopped parsley
Instructions
- Add the chicken breast, carrots, celery, onions, and garlic to a slow cooker. Add the bay leaves, olive oil, dried thyme, turmeric, celery seeds, salt and pepper, chicken broth, and water. Cover and cook on low for 6-7 hours.
- Remove the chicken and allow to cool for 10 minutes before shredding or dicing. Switch the heat to high on the slow cooker, add the egg noodles and allow to cook for 10 minutes. Add the chicken back into the slow cooker along with the lemon juice and chopped parsley. Serve warm.
Notes
- The soup may be cooked on the high setting for 3-4 hours but keep in mind that the vegetables will be on the crunchier side if you do so.
