Ingredients
Scale
- 1 1/2 lbs. boneless skinless chicken breasts
- 8 cups chicken broth
- 3 carrots, sliced
- 2 celery ribs, sliced
- 1 small white onion, diced
- 2 bay leaves
- 1/2 teaspoon thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8 ounces egg noodles, broken up
Instructions
- Place the chicken, carrots, onion, and celery into the slow cooker.
- Season with salt, pepper, and thyme; then pour in the chicken broth. Stir in the bay leaves.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once cooking time is complete, prepare the egg noodles according to the package instructions separately.
- Shred the chicken within the slow cooker using two forks.
- Drain the noodles and add them to the soup in the slow cooker. Stir well and serve hot.
Notes
Feel free to use chicken thighs for added flavor if desired.
This soup can be made a day ahead and tastes even better after sitting overnight.
Adjust seasoning to your taste before serving.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg