Ingredients
Scale
- 1 1/2 lbs. boneless skinless chicken breasts
- 8 cups Chicken Broth
- 3 carrots, sliced
- 2 celery ribs, sliced
- 1 small white onion, diced
- 2 bay leaves
- 1/2 teaspoon thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8 ounces egg noodles, broken up
Instructions
- Place the chicken, carrots, onion, and celery in the slow cooker.
- Sprinkle with salt, pepper, thyme, then pour in chicken broth. Stir and add bay leaves.
- Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
- When the cooking time is up, prepare the egg noodles on the stove per package instructions.
- Shred the chicken using two forks right in the slow cooker.
- Drain the noodles well and mix them into the soup. Stir thoroughly and serve.
Notes
For added flavor, consider using homemade chicken broth.
This soup can be frozen—just add noodles when serving after thawing.
Adjust the seasoning as per your taste for an extra kick.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg