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PRINTABLE RECIPE: 🖨️https://thestayathomechef.com/slow-cooker-chicken-noodle-soup/ 🖨️
❓How do I prevent the noodles from getting mushy❓
The noodles are added to the slow cooker about 15 minutes before serving. DO NOT let them sit longer than that in the crockpot or the noodles will turn to mush. Another option is to cook your noodles separately on the stove and add them to the soup when ready to serve.
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INGREDIENTS
2 pounds boneless skinless chicken breasts trimmed
1 white onion diced
1 cup sliced carrots
1 cup sliced celery
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
8 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
12 ounces egg noodles
3 tablespoons freshly chopped parsley
INSTRUCTIONS
1. Place chicken breasts into the bottom of a 6 to 8 quart slow cooker.
2. Top with onion, carrots, celery, ginger, and garlic. Pour in chicken broth and stir in thyme and oregano.
3. Place the lid on and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Shred chicken with a fork.
4. Stir in egg noodles and replace the lid. Cook on high for 12 to 15 minutes until egg noodles are soft and cooked through. Stir in parsley and serve immediately.
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