Ingredients
1 1/2 pounds chicken, boneless & skinless breasts or thighs
4 large carrots, peeled and chopped
1 medium onion, diced
2 ribs celery, chopped
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 bay leaf
6 cups low-sodium chicken stock or broth
1 cup water
2 cups egg noodles
Instructions
In a large (6-quart) slow cooker, add the chicken, carrots, onion, celery, garlic, thyme, parsley, bay leaf, broth, and water.
Cover and cook for 6 hours on LOW or 4 hours on HIGH.
About 30 minutes before serving, remove the chicken to a cutting board and shred it with two forks. Return it to the slow cooker and stir.
Add the egg noodles, stir, cover, and cook on HIGH for about 20 minutes, until tender.
Discard the bay leaf and ladle the soup into bowls to serve.
Notes
Swap 3 cloves fresh garlic for 1/2 teaspoon garlic powder if needed. Replace the thyme and parsley with 1 teaspoon poultry seasoning for a quicker option. Once cooled, store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American