One of my very favorite cool weather comfort foods is homemade chicken noodle soup. Not only does it warm you up from the inside out, it just makes you feel better. Full of down-home flavor, there is nothing better in the world. But when my girls started requesting it regularly, I knew I needed to simplify the recipe. That’s when I started testing out different methods in my slow cooker. I mean, is there anything easier than throwing a bunch of ingredients in one, turning it on and having a delicious dinner 6 hours later? No, there isn’t. Except maybe takeout.
This is the recipe we all agreed to be the best, hope you like it!
Slow Cooker Chicken Noodle Soup
1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
3 Tablespoons butter (REAL butter – not the fake stuff)
1/2 teaspoon dried basil
1/2 teaspoon dried oregeno
6 cups chicken broth (I use homemade, but you don’t have to)
1 cup water
Salt and freshly ground black pepper, to taste (my family likes more pepper than most normal people)
24 oz package frozen egg noodles
In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, butter, basil and oregeno.
Next add in chicken broth, water, and season with salt and pepper to taste.
Cover and cook on low heat 6 – 7 hours.
Remove cooked chicken breasts and cut into bite-sized pieces. Place chicken back into the slow cooker. Now add in egg noodles.
Cover and cook just until noodles are tender.
Sometimes I prefer to simply boil the noodles in chicken broth and water on the stove, then add them in. But I am weird like that.
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