Slow Cooker Chicken Noodle Soup
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Hey there, fellow soup lovers! Today, we’re diving into the world of comfort food, and trust me, you won’t want to miss this! We’re talking about a classic, a staple, a warm hug in a bowl – slow cooker chicken noodle soup!
There’s something special about coming home to a pot of simmering goodness, filling your kitchen with the most incredible aromas and making your taste buds do the happy dance. And the best part? It’s ridiculously easy to make!
First, let’s talk about the star of the show: the chicken. You’ll need two split chicken breasts, which might sound fancy, but trust me, it’s worth it. The bones, connective tissues, and dark rib meat are where all the flavor’s at, baby! If you can’t find bone-in, skin-on chicken breasts, don’t worry, you can use boneless too. Just don’t forget to add some extra flavor with those bullion cubes!
Printable Recipe
Ingredients
- 2 split chicken breasts
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- 1. Place two split chicken breasts in the slow cooker.
- 2. Add water and bullion cubes for flavor.
- 3. Cook on low for 6-8 hours or until chicken is tender.
- 4. Remove chicken, shred it, and return it to the pot.
- 5. Add noodles and cook until tender.
- 6. Season with salt and pepper to taste before serving.
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