- 4 boneless, skinless chicken breasts
- 8 cups reduced sodium chicken broth
- 3 carrots, peeled and cut into 1/4-inch slices
- 2 stalks of celery, cut into 1/4-inch slices
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt & Pepper (to taste)
- 3 cups wide egg noodles, uncooked
This is one of my favorite soup recipes. It’s so easy, so yummy and so MUCH better than anything you could buy at the grocery.
1. Combine broth, carrots, celery, onion, garlic, bay leaves, thyme, and salt & pepper.
2. Set the chicken on the vegetables in the crock pot.
3. Cover. Cook on Low for 8 hours.
4. Remove chicken and shred (use two forks for easy shredding).
5. Remove bay leaves and throw away.
6. Add noodles to the crock pot and cook for 20 minutes.
7. Return shredded chicken to the soup and combine well.
8. Serve in bowls with saltine crackers.
Happy Crocking!
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
My noodles basically turned into mush:( What did I do wrong? I followed the recipe exactly.
I am not sure as you were only to cook the noodles for 20 minutes. How long did you cook them?
If I want to cook on high how long to leave ingredients on high?
Hello Tanya, If you want to crock on high I would reduce the time to 3-4 hours. I would check it at that time, as every crock pot cooks differently, and you may need to cook a little longer depending on your crock pot! Hope that helps, and Happy Crocking!