Slow Cooker Chicken Noodle Soup
Danalaila
May 23, 2015
Ingredients
- 2 large boneless and skinless chicken breasts ( uncooked )
- 6 cups chicken stock ( I use the darker - more flavor stock for most )
- 2 cups chicken broth ( and the lighter broth for the other 2 cups )
- 1 cup baby carrots chopped
- 2 celery stalks chopped
- 1 medium white onion - chopped
- 4 garlic cloves chopped
- 1 tesp dried oregano
- 1-2 tesp dried thyme ( I like a lot but add what you like to taste )
- 1/3 cup flat leaf parsley chopped
- 2 bay leaves
- salt and pepper
- 1 tbsp olive oil extra virgin ( optional )
- 1 bag Egg noodles
Servings: Serving
Units:
Instructions
- Cook the egg noodles on stove top accoring to pacakge instructions - drain and set aside
- This step is optional ( my slow cooker has a sauté setting on it - so I put olive oil in with the chopped onion, carrots, celery and a pinch of salt and cook it for about 5 minutes then add in the garlic for another 2 minutes first - then start the slow cooker setting at 6 hours on low ) You can skip this step and just put the vegetables in alone , or do this in a pan on the stove and transfer it to the slow cooker ) I got this slow cooker at Williams - Sonoma and I love it! :)
- Next add in the oregano, thyme, and then the chicken, broth, stock, 2 bay leaves and some salt and pepper and let it cook. I do low for 6 hours or high for 4 hours if I don't have all day. Once the soup is done, take out the bay leaves and discard and then take the chicken breasts out and place them on a cutting board and with two forks shred the chicken and then put it back into the slow cooker and stir.
- I top it with chopped, fresh parsley and noodles before I serve it. I made this yesterday for my daughter 12 who has been sick and she loved it!
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