Method
- Place the chopped onion, carrots, celery, and minced garlic in the bottom of a 6-quart or larger slow cooker. Add the dried thyme and the bay leaf.
- Lay the chicken breasts on top of the vegetables. Pour the chicken broth over everything. Season with salt and pepper.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Carefully remove the chicken from the crockpot. Use two forks to shred the meat into bite-sized pieces. Remove and discard the bay leaf from the soup.
- About 15 minutes before serving, cook the egg noodles in a separate pot of boiling salted water according to package directions. Drain well.
- Return the shredded chicken to the slow cooker and stir in the fresh parsley. To serve, place a portion of cooked noodles in each bowl and ladle the hot soup over them.
Nutrition
Notes
No Mushy Noodles Tip: Cooking the noodles separately is key! Storing leftover soup and noodles in separate containers will also preserve their texture.
Flavor Boost: For a richer broth, sauté the onions, carrots, and celery in a skillet with a tablespoon of olive oil for 5-7 minutes until softened before adding to the crockpot.
Chicken Thighs: Boneless, skinless chicken thighs can be used instead of breasts for an even more flavorful and moist result.
Flavor Boost: For a richer broth, sauté the onions, carrots, and celery in a skillet with a tablespoon of olive oil for 5-7 minutes until softened before adding to the crockpot.
Chicken Thighs: Boneless, skinless chicken thighs can be used instead of breasts for an even more flavorful and moist result.