Ingredients
Scale
- 2 lbs chicken breast or thighs
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 6 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups wide egg noodles
Instructions
- Add chicken, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, pepper, and chicken broth to the slow cooker.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove chicken, shred it, and return to the slow cooker.
- Cook egg noodles separately according to package instructions.
- Stir cooked noodles into the soup just before serving.
Notes
- Use fresh herbs if available for better flavor.
- Adjust salt and pepper to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg