Description
Tender chicken, hearty vegetables, and noodles simmered together in a comforting slow-cooked soup.
Ingredients
- Soup Base:
- 450 grams boneless, skinless chicken breasts
- 1.5 liters chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- Noodles and Garnish:
- 200 grams egg noodles
- Fresh parsley, chopped, for garnish
Instructions
1. Dice the onion, slice the carrots and celery, and mince the garlic cloves.
2. Place chicken breasts, carrots, celery, onion, and garlic into the crockpot. Add dried thyme, dried parsley, and a pinch of salt and pepper. Pour in the chicken broth, ensuring all ingredients are submerged.
3. Cover with lid and cook on low for 6–7 hours, or on high for 3–4 hours, until chicken is thoroughly cooked and the vegetables are tender.
4. Remove chicken breasts from the crockpot. Shred the meat using two forks, then return the shredded chicken to the slow cooker.
5. Stir in egg noodles, cover, and cook on high for an additional 10–15 minutes, or until noodles are soft but not overcooked.
6. Taste the soup and adjust salt and pepper as desired. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
For added depth of flavor, sauté the onions, carrots, and celery briefly before adding to the crockpot.
Nutrition
- Serving Size: 1 bowl