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Slow Cooker Chicken Noodle Soup with Fresh Herbs

This is a simple chicken noodle soup recipe that can be started in the morning, let it cook all day, then will be ready by the time you are home from work. You can even used frozen chicken breasts.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 16 cups
Course: Main Course
Cuisine: American
Calories: 132
Ingredients Method Notes

Ingredients
  

  • 96 oz chicken stock
  • 2 tbsp fresh chopped Parsley
  • 1 tbsp fresh Thyme
  • 2 bay leaves
  • 1/2 tsp pepper
  • 1 diced onion about 1 cup
  • 1 large carrot about 1 cup diced
  • 1 stalk celery about 1/2 cup diced
  • 1 t minced garlic
  • 2 chicken breasts OR shredded rotisserie chicken
  • ½ package egg noodles

Method
 

  1. Finely chop herbs on cutting board.
  2. Add the stock, herbs, pepper, whole chicken breasts into slow cooker.
  3. Put on Low & cook for 8 hours.
  4. Remove chicken to a cutting board & shred with a fork.
  5. Add carrots, celery, onion & noodles & cook for another 20 minutes until tender.
  6. Serve.

Notes

If you want to prepare the soup quickly, you can modify the recipe with the following cooking instructions.
1. Finely chop herbs on cutting board.
2. Add the stock and herbs to a large soup pot over medium-high heat.
3. In medium skillet, heat 2 TBS olive oil and sauteé garlic & onion for about 5 minutes until tender. Add to soup pot.
4. Cut chicken into 1 inch pieces & cook in the same pan used for the garlic & onion.
5. Remove to cutting board & chop into bite-sized pieces.
6. Add chicken, carrots, & celery to pot.
7. Bring to boil, then add egg noodles.
8. Simmer for 20 minutes until noodles are tender
9. Serve.