Slow Cooker Chicken Noodle Soup

There's nothing better than a warm bowl of homemade soup at the end of a long day!

10 mins prep | 8 hrs 10 mins total

Serving Info

Makes: 8 servings

Per serving

C 21gP 31gF 4gCal 246

Ingredients

• 2 pounds (908g) boneless, skinless chicken breast

• 3 large (198g) carrots (cut into rounds)

• 1 small (140g) onion (sliced)

• 4 stalks (216g) celery (sliced)

• 4 cloves garlic (minced)

• 1 sprig fresh thyme

• 1 leaf (0g) bay leaf (optional)

• 8 cups (1920g) low sodium chicken broth

• 1/2 teaspoon salt

• 1/2 teaspoon (1g) crushed red pepper flakes (optional)

• 6 ounces (171g) extra wide egg noodles (dry)

• 3 tablespoons fresh lemon juice

Directions

1. Place the chicken breasts in the bottom of a 6-8 qt slow cooker and top with the carrots, onion, celery, garlic, thyme, and bay leaf (optional). Pour in chicken broth and season with salt, red pepper flakes (optional), and a few generous grinds of black pepper to taste.

2. Cover and cook on low for 6-8 hours.

3. Remove chicken breasts from the pot and shred with two forks.

4. Return shredded chicken to the pot along with the uncooked egg noodles. Cover and cook on low for an additional 30 - 40 minutes.

5. Stir in lemon juice and serve hot, garnished with parsley, if desired.

Notes

• If fresh thyme is unavailable, ¾ teaspoon dried thyme may be substituted.

• Soup keeps for 5 days in the refrigerator and up to 3 months in the freezer.

• To freeze, allow soup to cool to room temperature then freeze in one or two portion containers. When ready to use, defrost in the refrigerator overnight and reheat in a saucepan on the stove over medium heat.

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