Ingredients
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1 ½ pounds boneless, skinless chicken breasts
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8 cups low-sodium chicken broth
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3 medium carrots, sliced
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3 celery stalks, sliced
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1 small yellow onion, diced
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3 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon dried oregano
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1 bay leaf
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Salt and pepper, to taste
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2 cups egg noodles
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1 tablespoon olive oil
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2 tablespoons fresh parsley, chopped (optional for garnish)
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Lemon wedges, for serving (optional)
Instructions
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Prepare Ingredients: Dice the onion, slice the carrots and celery, and mince the garlic.
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Add to Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Layer the carrots, celery, onion, and garlic over the chicken.
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Season: Sprinkle thyme, parsley, oregano, salt, and pepper over the vegetables and chicken. Add the bay leaf.
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Pour Broth: Pour in the chicken broth, making sure all ingredients are submerged.
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Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
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Shred Chicken: Remove the chicken, shred it using two forks, and return it to the slow cooker.
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Add Noodles: Stir in the egg noodles and cook on high for an additional 15–20 minutes, or until noodles are tender.
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Finish: Drizzle olive oil, adjust seasoning with salt and pepper, and garnish with fresh parsley if desired.
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Serve: Ladle into bowls, squeeze fresh lemon juice if desired, and enjoy warm!
Notes
For richer flavor, sauté the onion, carrots, and celery briefly before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours 15 minutes
- Cuisine: American
Keywords: easy chicken noodle soup, slow cooker chicken soup, crockpot chicken noodle soup, homemade chicken noodle soup