Slow Cooker Chicken Noodle Soup Recipe ~ Freezes Well Too!
Easy slow cooker chicken noodle soup recipe that also freezes well for eating later.
Course Soup
Prep Time 15 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours15 minutesminutes
Servings 6
Author Must Have Mom
Ingredients
1.5lbsbonelessskinless chicken breasts, raw
5medium carrotspeeled & chopped
1/2yellow onionchopped
4stalks celerychopped
3clovesgarlicminced
3TbspExtra virgin olive oil
6CupsChicken broth or 3 15 oz cans
1CupWater
1/2tspdried thyme
1/4tspcelery salt
2Bay leaves
salt and pepper to taste
2Cupsnoodles or 1 bag homemade noodles
3.5Tbspfresh parsleychopped
1Tbsplemon juice
Instructions
Place chicken breasts (raw and whole), carrots, onions, celery and garlic into slow cooker.
Drizzle with olive oil and season with salt and pepper to taste.
Add broth, water, thyme, celery salt, and bay leaves.
Cover and cook on low for 7 hours.
Remove cooked chicken and dice while warm.
Add noodles and parsley to slow cooker and turn up to high heat.
Cook until noodles are al dente (especially important to undercook them if you are freezing the soup for eating later so they don't end up mushy when you reheat it) about ten minutes.
Stir in lemon juice and add chopped chicken back to slow cooker.
Serve and enjoy!
If freezing: allow to cool and then transfer to gallon zip top freezer bags. Double bag and freeze flat.