Slow Cooker Chicken Noodle Soup
Servings: 6
Ingredients
- 3 medium chicken breasts trimmed of fat
- 3 carrots peeled and diced
- 3 stalks of celery diced
- 1 medium onion diced
- ½ teaspoon of dried and crushed rosemary
- ½ teaspoon of garlic powder
- ½ teaspoon of salt
- 7 cups of chicken or vegetable broth
- 2 tablespoons of extra virgin olive oil optional but recommended!
- 2 ½ cups of wide egg noodles
- additional salt and pepper to taste
- optional: parsley for garnish
Instructions
- In a slow cooker, combine the chicken, carrots, celery, onion, rosemary, garlic powder, slat, broth, and olive oil. Stir to combine.
- Cook on low for 6 hours or on high for 3 hours.
- After that time passes, take out the chicken, shred/ chop it into bite size pieces, and add it back into the slow cooker. **Add the noodles as well and stir to combine. Cook for an additional 10-20 minutes checking for noodles to be done to your liking.
- Salt and pepper to taste, garnish with parsley and ENJOY!!
*****If you plan to save some of the soup to be re-heated at a later time, I suggest cooking the noodles separately and adding them into the soup as right before serving the soup so that the noodles don't get soggy.
