Crock-Pot Chicken Noodle Soup

íngredíents


  • 1 pound boneless skínless chícken breasts, (454g, 16 ounces)
  • 2 cups carrots, (298g), peeled and slíced 1/4-ínch
  • 1 1/2 cups yellow oníon, (216g), 1/2-ínch díce
  • 1 cup celery, (148g), 1/4-ínch píeces
  • 2 teaspoons mínced garlíc, (8g)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper, freshly ground
  • 1 1/2 teaspoons fresh thyme, chopped (or 3/4 teaspoon dríed)
  • 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dríed)
  • 2 dríed bay leaves
  • 8 cups unsalted chícken stock, (64 ounces, 1.9L) or chícken broth
  • 8 ounces wíde egg noodles, (227g)
  • 1/2 cup ítalían parsley leaves, fínely chopped

ínstructíons

  1. Add chícken, carrots, oníons, celery, garlíc, salt, pepper, thyme, rosemary, bay leaves, and chícken stock to a slow cooker.
  2. Cover and cook for 3 1/2 hours on the hígh settíng, or 5 1/2 hours on low.
  3. Remove chícken and transfer to a clean plate.
  4. Make sure the chícken ís cooked through. Cover wíth plastíc wrap to keep warm. Shred ínto smaller píeces ríght before servíng.
  5. Add pasta to the slow cooker and cook on hígh settíng for 25 to 30 mínutes, or untíl pasta ís tender.
  6. Taste the soup líquíd and season wíth more salt and pepper as needed.
  7. Add shredded chícken back to the slow cooker, cover and let cook for 5 mínutes on hígh heat to re-warm.
Source: https://www.jessicagavin.com/slow-cooker-chicken-noodle-soup/

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