Ingredients
Scale
- 1 whole chicken or 4 chicken breasts
- 8 cups chicken broth (preferably homemade)
- 2 cups egg noodles or pasta of choice
- 3 carrots, chopped
- 3 celery stalks, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large slow cooker, add the whole chicken or chicken breasts and cover with chicken broth. Cook on low for 6-8 hours until the chicken is tender and falling apart.
- Remove the chicken, shred it, and set aside. Strain the broth if desired for a clearer soup.
- In a large pot, sauté the onions, carrots, and celery until tender. Add minced garlic and cook for another minute.
- Pour in the chicken broth, add thyme, salt, and pepper. Bring to a boil.
- Add the shredded chicken and noodles, cook until noodles are al dente.
- Garnish with fresh parsley before serving.
Notes
- Store leftovers in airtight containers such as the JoyJolt Airtight Glass Food Storage Set. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat on the stove or microwave until steaming hot.
- For added flavor, consider roasting the chicken bones beforehand for a richer broth.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker) / 30 minutes (stovetop)
- Category: Soup
- Method: Slow Cooker / Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 280 kcal Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg