Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

INGREDIENTS

8 cup water, or canned chicken broth
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 clove garlic, minced
2 bay leaves
12 tsp dried thyme
4 tsp salt, to taste
12 tsp black pepper, freshly ground, to taste
1 (3 1/2 lb) roasting chicken
3 cup wide egg noodles, uncooked

 

DIRECTION

  1. In 4 1/2 to 6 quart slow cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper.
  2. Place whole chicken on top of vegetables.
  3. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4 to 5 hours.
  4. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker, cover with lid, and cook (on low or high) 20 minutes.
  5. While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.
  6. Skim fat from soup and discard. Return chicken to soup to serve.

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