Ingredients
- 16 ounces egg noodles
- 2 chicken breast , cooked and shredded
- 4 stalks celery , chopped
- 2 carrot , large, chopped
- 1 yellow onion , chopped
- 32 ounces chicken stock
- water , as needed to top off the slow cooker
- dried parsley , to taste
- garlic powder , to taste
- onion powder , to taste
- salt , to taste
- black pepper , to taste
This slow cooker chicken noodle soup is an easy homemade comfort food made with tender shredded chicken, carrots, celery, onion and egg noodles. Let the chicken and vegetables simmer low and slow all day, then stir in the noodles just before serving for a warm, hearty family dinner.
For the seasonings: measure with your heart.
INSTRUCTIONS
PREPARE THE CHICKEN
Cook the chicken breasts until fully cooked, then shred them into bite-sized pieces.
SLOW COOK
Add the shredded chicken, celery, carrots, yellow onion, chicken stock, dried parsley, garlic powder, onion powder, salt, and black pepper to your slow cooker.
Add water as needed to top off the slow cooker.
Cover and cook on Low for 8 hours, allowing the vegetables to become tender and the flavors to slowly develop.
COOK THE NOODLES
About 20–30 minutes before serving, cook the egg noodles according to the package directions until tender.
Drain the noodles, then stir them into the slow cooker just before serving.
SERVE
Serve hot.
