Crock-Pot Chicken Noodle Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 2 hours

Ingredients

4 (6- to 8-oz.) boneless, skinless chicken breasts

1 large yellow onion, finely chopped

3 carrots, peeled. sliced into coins

2 celery ribs, thinly sliced

5 garlic cloves, finely chopped

2 thyme sprigs

1 rosemary sprigs

1 bay leaf

3 tbsp. unsalted butter

4 tsp. kosher salt

1 tsp. freshly ground black pepper

8 c. low-sodium chicken broth

8 oz. wide egg noodles

Finely chopped fresh parsley, for serving

Directions

In a slow cooker, combine chicken, onion, carrot, celery, garlic, thyme, rosemary, bay leaf, and butter; season with salt and pepper. Cover and cook on High for 2 hours.

Add broth, then cover and continue to cook on High about 30 minutes more, until flavors have melded. Transfer chicken to a plate, let cool slightly, then shred with 2 forks. Discard thyme, rosemary, and bay leaf.

Return shredded chicken to slow cooker and add egg noodles. Cover and cook on High about 20 minutes, until noodles are al dente.

Top with parsley.

Nutrition

• Calories: 438
• Total Fat: 13 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 144 mg
• Sodium: 1329 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 43 g