Slow Cooker Chicken Noodle Soup
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
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Instructions
- Gather all ingredients.
- 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.
- Remove and discard bay leaf. Remove chicken, shred using 2 forks.
- Return shredded chicken to the pot. Stir in egg noodles.
- Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.
Source
Original recipe: View Original