Super easy, super delicious soup that the whole family will love! It's loaded with tender chicken, fresh veggies, hearty pasta and herbs and lemon for flavor. A perfectly comforting soup for cold winter days or those dreadful sick days.
Ready in: 7hours15minutes
1 1/2lbsboneless skinless chicken breasts or thighs
5medium carrots, peeled and chopped fairly thin (1 3/4 cups)
1medium yellow onion, finely chopped (1 1/2 cups)
4stalks celery, chopped fairly thin (1 1/4 cups)
3 - 5clovesgarlic, minced
3Tbspextra virgin olive oil
6cupslow-sodium chicken broth(3 - 15 oz cans)
1/2tspdried rosemary, crushed
1/4tspcelery seed, finely crushed
Salt and freshly ground black pepper, to taste
2cupsuncooked wide egg noodles
1/4cupchopped fresh parsley
1Tbspfresh lemon juice
Saltine crackers or parmesan cheese, for serving (optional)
To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic.
Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.
Cover and cook on low heat 6 - 7 hours.
Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces.
Meanwhile, add egg noodles and parsley to slow cooker.
Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).
Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.