Slow Cooker Homestyle Chicken Noodle Soup

• Meat

  • 3 Chicken breasts

• Produce

  • 1/2 Small Head Cabbage
  • 1 cup Carrots
  • 1 cup Celery
  • 1/2 Onion, small
  • 1 tsp Parsley, dried
  • 1 tsp Thyme

• Canned Goods

  • 3 cup Chicken broth

• Pasta & Grains

  • 1 pkg. Reames frozen egg noodle

• Baking & Spices

  • 1 Salt and pepper
  • 1/4 tsp White pepper

• Drinks

  • 2 cup Apple cider

Found on rustichoney.com

Description

Ingredients

• 3-4 Chicken Breasts (can be frozen)
• ½ Small Onion, finely chopped
• 1 c. Carrots, peeled and chopped (about 4 large carrots)
• 1 c. Celery, chopped (about 4 stalks)
• ½ Small Head of Cabbage, thinly chopped or shredded (optional extra veggie)
• ¼ tsp. White Pepper
• 1 tsp. Dried Parsley
• 1 tsp. Thyme
• Salt and Pepper
• 1 pkg. Reames Frozen Egg Noodle (I used original, not quick-cooking)
• 3 c. Chicken Broth
• 2 c. Apple Cider

Directions

• Add frozen chicken breasts to the bottom of slow cooker
• Toss in chopped onion, celery and carrots. Top with (optional) shredded cabbage
• Season with white pepper, thyme, parsley and salt and pepper
• Add the bag of frozen noodles on top of the other ingredients.
• Pour chicken broth and cider over all ingredients.
• Cook on low for 4-5 hours until chicken is easily shredding, veggies are tender and noodles are done.