JMRecipes
Chicken Noodle Soup
via slow cooker
Ingredients
2 lbs Boneless Skinless Chicken Thighs
1 Sweet Onion
8 oz Egg Noodles
4 ribs Celery
½ lb Carrots
Staples
3 tsp Minced Garlic
1 tsp Basil
½ tsp Thyme
1 Bay Leaf
¼ tsp Black Pepper
1 tbsp Salt
Instructions
1
Slice the onion, carrots, and celery. Add the onion, carrots, celery, and garlic to a 6 quart slow cooker.
2
Place the chicken on top of the vegetables, then add the basil, parsley, thyme, bay leaf, and pepper.
3
Pour 8 cups of water over the ingredients. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
4
After cooking, remove the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine, and replace the lid, cooking on high.
5
Shred the chicken, then return it to the slow cooker and stir to combine with the soup.
6
Once the chicken has been returned to the soup and the noodles are tender, begin seasoning the soup with salt, 1 tsp at a time.
https://recipes.joemay.net/chicken-noodle-soup
