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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 345 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Main

    • 🍗 2 pounds skinless, boneless chicken breast halves
    • 💧 8 cups water
    • 🥬 2 stalks celery, chopped
    • 🥕 1 carrot, chopped
    • 🧅 1 green onion, chopped
    • 4 cubes chicken bouillon
    • 4 teaspoons dried parsley
    • 1 bay leaf
    • 🧂 1 teaspoon seasoned salt
    • 🧂 1 teaspoon salt, or to taste
    • ½ teaspoon dried basil
    • ⚫ ¼ teaspoon ground black pepper
    • 🍜 6 ounces egg noodles

STEPS

1

Gather all ingredients.

2

Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.

3

Remove and discard bay leaf. Remove chicken, shred using 2 forks.

4

Return shredded chicken to the pot. Stir in egg noodles.

5

Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

NUTRIENTS

Per 1 serving

🔥

207

Calories

  • 26
    Protein
  • 17
    Carbs
  • 3
    Fats

💡 You can substitute chicken breasts with chicken thighs for a richer flavor.Add more vegetables like corn or peas for additional texture and nutrients.For a lower sodium version, use low-sodium chicken bouillon and seasonings.Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.