Is there anything more comforting than a hearty bowl of chicken noodle soup?
I don’t think so.
Let your crockpot be your best friend and simmer this lusciousness all day long. Trust me on this.
1 lb. boneless skinless chicken breasts
3-4 medium carrots, peeled and sliced
1/2 medium yellow onion, coarsely chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 Tbsp. extra virgin olive oil
3 cans low-sodium chicken broth
1 cup water (or enough to cover chicken)
1/2 tsp dried rosemary (crushed with the back of a spoon)
1/2 tsp dried thyme
1/2 tsp celery seed
1/2 tsp turmeric
2 bay leaves
Salt and lots of freshly ground black pepper, to taste
2 cups uncooked wide egg noodles
3 1/2 Tbsp chopped fresh parsley
Set the chicken (uncut) into a slow cooker. Add the diced carrots, onion, garlic and celery. Drizzle olive oil over top then add in chicken broth, water, rosemary, thyme, celery seed, turmeric, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 -7 hours.
Remove cooked chicken and allow to cool 10 minutes, then dice into bite size pieces (or shred it if you prefer). Meanwhile, increase the slow cooker temperature to high, add the uncooked egg noodles to the bubbling broth, cover and cook until the noodles are tender – about 10-12 minutes. Toss in the cooked chicken and parsley and heat through.