Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts
- 4 cups of chicken broth
- 2 cups of carrots, chopped
- 2 cups of celery, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper, to taste
- 8 ounces of egg noodles
- Fresh parsley, for garnish
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Pour in chicken broth and add chopped carrots, celery, onion, and garlic.
- Add thyme, rosemary, salt, and pepper, and stir gently.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the cooked chicken and return it to the soup.
- Add egg noodles and cook for an additional 15-20 minutes until tender.
Notes
- Feel free to customize with your favorite vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Crockpot
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free noodles)
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg