Serves: 8 | Prep: 15 min | Cook: 7 hr | Ready: 7 hr 15 min
1½ lbs boneless skinless chicken
2 c. carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 T. extra virgin olive oil
½ tsp. dried thyme
1 bay leaf
6 c. chicken broth, low sodium
1 c. water
½ tsp. salt
1/4 tsp. pepper, freshly ground
2 c. uncooked wide egg noodles
(*reduce amount of noodles to
lower recipe carb amount)
3 T. fresh chopped parsley
The real name of this recipe is: The
Best Crockpot Chicken Noodle Soup. Christine came across it somewhere
in the cosmos and it definitely lives
up to it’s name.
In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
Next add in chicken broth, water, and season with salt and pepper.
Cover and cook on low heat 6 – 7 hours. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
Cover and cook just until noodles are tender, 5-10 minutes.