Slow Cooker Chicken Noodle Soup recipe

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Ingredients

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

Nutrition Info

207.1 calories
carbohydrate: 17.1 g
cholesterol: 76.5 mg
fat: 3.4 g
fiber: 1.2 g
protein: 25.6 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1055.4 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.

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

Recipe Yield

8 servings

Recipe Note

A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.

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