Slow Cooker Chicken Noodle Soup
The best, old fashioned, hearty, easy slow cooker chicken noodle soup recipe, homemade with simple ingredients. Loaded with shredded chicken, veggies, dried herbs, egg noodles.
Yield: People
Ingredients
- 1.5 pound Chicken breast , Boneless
- 1.5 cups Carrots, Peeled and Sliced into small circles
- 1 cup Onions, Finely chopped
- 1 cup Celery , Sliced
- 2 cloves Garlic, Finely minced
- 1/2 tsp Ginger powder, Or freshly grated ginger
- 1.5 tbsp Olive oil
- 6 cups Chicken broth, Low sodium
- 1 cup Water
- 1 Bay leaf
- Salt, To taste
- Pepper, To taste
- 1/2 tsp Dried thyme
- 1/2 tsp Dried rosemary
- 1/4 tsp Dried sage
- 2 cups Egg noodles, Dry, Uncooked, Wide
- 1 tbsp Lemon juice, Freshly squeezed
- 2-3 tbsp Green onions, Thinly sliced, Can be replaced with cilantro or parsley
Instructions
- Place the chicken breast in a slow cooker.
- Add carrots, onion, celery, garlic, ginger, oil, broth, water, bay leaf, salt, pepper, thyme, rosemary, sage.
- Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours.
- Remove the chicken and shred it with 2 forks.
- Return shredded chicken back into the slow cooker.
- Also, add egg noodles.
- Cover and cook on high heat for 10-15 minutes or until noodles are tender.
- Stir in lemon juice and garnish with green onions or parsley or cilantro and enjoy.
Notes
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days. Additional broth will need to be added when reheating because the pasta absorbs a lot of broth.
Nutrition
Calories: 333kcal, Carbohydrates: 25g, Protein: 42g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 125mg, Sodium: 1597mg, Potassium: 1235mg, Fiber: 3g, Sugar: 5g, Vitamin A: 8213IU, Vitamin C: 36mg, Calcium: 74mg, Iron: 2mg