Slow Cooker Chicken Noodle Soup


1½ lbs. boneless skinless chicken breasts (thighs work great too!)
8 cups Chicken Broth (or stock)
3 carrots sliced
2 celery stalks sliced
1 small white onion diced
2 bay leaves
½ teaspoon thyme
½ tsp. salt
¼ tsp. pepper
8 ounces spaghetti noodles broke up (see directions how to cook)
US Customary – Metric

Add the chicken, carrots, onion, and celery to the slow cooker. Add the salt, pepper, thyme, and pour over the chicken broth. Stir.
Cover, and cook on low for 8 hours or on high for 4 hours.
After the 8 hours are up, cook the noodles on the stovetop according to their package directions.
Shred the chicken with two forks right in the slow cooker.
Drain the noodles well and add to the soup in the slow cooker. Stir and serve!
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