Ingredients
Scale
- 1 pound boneless skinless chicken breast
- 1 cup chopped celery (4 celery ribs)
- 2 cups peeled and chopped carrots (5 carrots)
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups chicken broth
- 12 oz reames frozen homestyle egg noodles
- salt & pepper
Instructions
- Place the whole chicken breasts, chopped celery, and chopped carrots into the slow cooker.
- Squeeze in 2 tablespoons each of lemon, lime, and orange juice, ensuring no seeds go in.
- Add garlic powder, onion powder, thyme, and rosemary to the mixture.
- Pour in the chicken broth, then cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken gently using two forks.
- Stir in the frozen egg noodles and cook on high for an additional 30 minutes or until the noodles are tender.
- Taste the broth and season with salt and pepper as needed.
Notes
You can easily swap out vegetables based on your preference.
For an extra kick, consider adding some chili flakes or a splash of hot sauce.
This soup keeps well in the refrigerator for leftovers, and flavors may deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg