Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 4 cups (960 ml) chicken broth
- 2 cups (300 g) egg noodles
- 1 cup (150 g) carrots, diced
- 1 cup (150 g) celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once the chicken is cooked, remove it, shred, and return to the slow cooker.
- Add egg noodles and cook on high for an additional 20 minutes until noodles are tender.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, sauté the onion and garlic before adding them to the slow cooker.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken noodle soup, comfort food