The Best Crockpot Chicken Noodle Soup

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 Bay leaves
  • 2 cups Carrots
  • 3 stalks Celery
  • 3 cloves Garlic
  • 3 tbsp Parsley, fresh
  • 1/2 tsp Thyme, dried
  • 1 Yellow onion, medium

• Canned Goods

  • 6 cups Chicken broth

• Pasta & Grains

  • 2 cups Wide egg noodles

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Liquids

  • 1 cup Water

Found on familyfreshmeals.com

Description

Ingredients

• 1½ lbs boneless skinless chicken breasts
• 2 cups carrots, peeled and chopped
• 1 medium yellow onion, diced
• 3 stalks celery, chopped
• 3-4 cloves garlic, minced
• 3 Tablespoons extra virgin olive oil
• ½ teaspoon dried thyme
• 1 bay leaves
• 6 cups chicken broth (use my EASY homemade broth or low-sodium)
• 1 cup water
• Salt and freshly ground black pepper, to taste (I used ½ teaspoon salt & ¼ teaspoon pepper)
• 2 cups uncooked wide egg noodles
• 3 Tablespoons chopped fresh parsley

Directions

• In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
• Next add in chicken broth, water, and season with salt and pepper to taste. I used ½ teaspoon salt & ¼ teaspoon pepper.
• Cover and cook on low heat 6 - 7 hours.
• Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
• Cover and cook just until noodles are tender, 5-10 minutes.