Description
A comforting and heartwarming chicken noodle soup made effortlessly in a slow cooker, perfect for chilly days.
Ingredients
Scale
- 500g Chicken Breast
- 200g Egg Noodles
- 2 Carrots, diced
- 2 Celery Stalks, chopped
- 1 Onion, chopped
- 4 Garlic Cloves, minced
- 1 Liter Chicken Broth
- 1 Teaspoon Thyme
- 1 Teaspoon Parsley
- Salt and Pepper to taste
- 1 Bay Leaf
Instructions
- Prepare the Base: Start by placing the chicken breast, diced carrots, chopped celery, onions, and minced garlic into the slow cooker.
- Add the Broth and Spices: Pour in the chicken broth, followed by thyme, parsley, and your bay leaf. Stir until well combined.
- Set and Forget: Cover the slow cooker. Set it on low for 360 minutes or high for 240 minutes.
- Shred the Chicken: Once cooking time is up, carefully remove the chicken breast and shred it into bite-sized pieces.
- Introduce the Noodles: Add the egg noodles and let the soup simmer for an additional 10-15 minutes until the noodles are tender.
- Season to Perfection: Taste your creation and adjust with salt and pepper to your liking. Serve hot, and enjoy.
Notes
Make-Ahead Magic: Prepare the soup up to the noodle stage, then store in the fridge. Add noodles when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg