Crock-Pot Chicken Noodle Soup #comfortmeal #vegetables

A major hot bowl of moderate cooker chicken noodle soup is the ideal soothing supper on those nippy days! It's a simple set-it and overlook formula as lean white meat stews with generous root vegetables, tasty herbs, and huge egg noodles.

We've all been there when the cold and influenza season hits and you feel like a mobile zombie. I realize all I need is a major steaming bowl of soothing soup. This formula is one of those straightforward mother affirmed cures that brings a little help when you're not on the highest point of your game.

Utilizing a simmering pot makes the arrangement almost easy. Simply place lean bits of chicken bosom in the vessel alongside an exemplary mix of onions, carrots, and celery. Drop-in some thyme, rosemary, and narrows leaf to include profundity and satisfying aromatics the minute you lift the top. Large, delicate egg noodles swim in the flavorful soup base, giving that additional vitality you need.

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Ingredients

• 1 pound boneless skinless chicken breasts, (454g, 16 ounces)
• 2 cups carrots, (298g), peeled and sliced 1/4-inch
• 1 1/2 cups yellow onion, (216g), 1/2-inch dice
• 1 cup celery, (148g), 1/4-inch pieces
• 2 teaspoons minced garlic, (8g)
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper, freshly ground
• 1 1/2 teaspoons fresh thyme, chopped (or 3/4 teaspoon dried)
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
• 2 dried bay leaves
• 8 cups unsalted chicken stock, (64 ounces, 1.9L) or chicken broth
• 8 ounces wide egg noodles, (227g)
• 1/2 cup Italian parsley leaves, finely chopped

Instructions

1. Add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock to a slow cooker.
2. Cover and cook for 3 1/2 hours on the high setting, or 5 1/2 hours on low.
3. Remove chicken and transfer to a clean plate.
4. Make sure the chicken is cooked through. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.
5. Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
6. Taste the soup liquid and season with more salt and pepper as needed.
7. Add shredded chicken back to the slow cooker, cover and let cook for 5 minutes on high heat to re-warm.

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