Description
Experience the ultimate comfort of this slow-cooked chicken noodle soup. By simmering chicken breast with fresh carrots, celery, aromatic garlic, and onion, you create a rich, soul-warming broth that tastes like it has been simmering for days. This set-it-and-forget-it recipe is perfect for busy families, offering a healthy, lean protein-packed meal that is far superior to canned soup. Finish with a squeeze of fresh lemon to brighten the flavors for a restaurant-quality bowl that feels like a hug in a bowl.
Ingredients
1 medium yellow onion, diced
4 medium carrots, sliced into rounds
4 stalks celery, sliced
4 cloves garlic, minced
8 cups low-sodium chicken stock
2 large boneless skinless chicken breasts
8 ounces dried wide egg noodles
1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Instructions
Place the diced onion, carrots, celery, and minced garlic into the base of the slow cooker.
Add the chicken breasts on top of the vegetables.
Pour in the chicken stock and sprinkle with dried thyme, salt, and pepper.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
Remove the chicken breasts, shred with two forks, and return to the pot.
Add the dry egg noodles to the slow cooker and cook on high for an additional 15-20 minutes until the noodles are tender but firm.
Stir in the fresh parsley and fresh lemon juice just before serving.
Notes
You can prep the vegetables the night before to save time in the morning. If you prefer, you can cook the noodles separately on the stovetop and add them to the bowls to prevent them from soaking up too much broth if you plan to store leftovers. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg