Here’s a simple and comforting Crockpot Chicken Noodle Soup recipe:
### Ingredients:
– **1 lb (450g) boneless, skinless chicken breasts or thighs**
– **8 cups (1.9 liters) chicken broth**
– **3 large carrots, peeled and sliced**
– **3 celery stalks, sliced**
– **1 medium onion, diced**
– **3-4 garlic cloves, minced**
– **2 bay leaves**
– **1 teaspoon dried thyme**
– **1 teaspoon dried parsley**
– **Salt and pepper to taste**
– **8 oz (225g) egg noodles**
– **Optional: Fresh parsley for garnish**
### Instructions:
1. **Prep the Crockpot:** Place the chicken breasts or thighs in the bottom of the Crockpot.
2. **Add Vegetables and Broth:** Add the carrots, celery, onion, garlic, bay leaves, thyme, parsley, and chicken broth to the Crockpot. Season with salt and pepper to taste.
3. **Cook:** Cover and cook on **Low for 6-8 hours** or **High for 3-4 hours** until the chicken is fully cooked and the vegetables are tender.
4. **Shred Chicken:** Once the chicken is cooked, remove it from the Crockpot, shred it using two forks, and return it to the soup.
5. **Add Noodles:** Add the egg noodles to the Crockpot. Cover and cook on **High for an additional 20-30 minutes** until the noodles are tender.
6. **Serve:** Once the noodles are cooked, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
### Tips:
– If you prefer thicker soup, you can mix a tablespoon of cornstarch with a little cold water and stir it into the soup before adding the noodles.
– You can also use other pasta types if you don’t have egg noodles.
Enjoy your cozy homemade chicken noodle soup!