Prep Time: 10 mins | Cook Time: 7 hrs | Total Time: 7 hrs 10 mins | Yield: 6-8 Servings
This soup is not only effortless to cook, but I consider it as food for the soul! Oh, man, a bowl of this very soothing soup will surely give you a sense of relief! Feel free to add more ingredients if you wish. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Have a wonderful day, friends. I hope you all love and appreciate this very simple recipe today. Enjoy!
1 medium yellow onion, diced
4 medium carrots, sliced into rounds or half-moons
4 stalks celery, sliced
4 cloves garlic, minced
8 c of chicken stock or broth
2 large boneless, skinless chicken breasts, about 1.5lbs
2 dried bay leaves
1 tsp of dried thyme
1 tsp of dried rosemary
8 ounces of egg noodles
1/2 lemon, juiced
3 tbsp fresh parsley, finely chopped
salt and pepper, to taste
Step 1: Add the onion, celery, carrot, chicken stock, garlic, bay leaves, chicken breasts, rosemary, salt, and pepper into a large slow cooker. Cover the pot and cook for about 6 to 8 hours on a low setting.
Step 2: Remove the cooked chicken breasts from the slow cooker to a chopping board. Use two forks to shred them into small cuts.
Step 3: Put the shredded chicken back to the slow cooker.
Step 4: Add the egg noodles and stir until well combined.
Step 5: Cover the slow cooker and cook the noodles for 5 to 10 minutes or until al dente.
Step 6: Add fresh parsley and lemon juice. Stir until just mixed.
Step 7: Serve hot and enjoy!
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