Easy Crock-Pot Chicken Noodle Soup

jessicagavin.com

Sheena Sweeney

1 pound boneless skinless chicken breasts

2 cups carrots, peeled and sliced ¼-inch thick

1 ½ cups yellow onion, ½-inch dice

1 cup celery, ¼-inch pieces

2 teaspoons minced garlic

1 teaspoon kosher salt

⅛ teaspoon black pepper

1 ½ teaspoons fresh thyme, chopped, or ¾ teaspoon dried

1 teaspoon fresh rosemary, chopped, or ½ teaspoon dried

2 dried bay leaves

8 cups unsalted chicken stock, or broth

8 ounces wide egg noodles

1 tablespoon chopped parsley

Directions at jessicagavin.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer