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Crock-Pot Chicken Noodle Soup

A warm and comforting Crock-Pot Chicken Noodle Soup with tender chicken, egg noodles, and fresh vegetables simmered in a savory broth.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts (about 1 pound) Ensure that the chicken is thoroughly rinsed and patted dry before cooking.
  • 4 cups chicken broth Opt for Halal-certified chicken broth for dietary compliance.
  • 1 cup water
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced Brings out robust flavor.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 cup egg noodles Add in the last 30 minutes of cooking.
  • to taste salt and pepper Adjust seasoning before serving.

Method
 

Preparation
  1. Chop the carrots, celery, and onion. Mince the garlic.
Assembly
  1. In your Crock-Pot, layer the chicken breasts first. Add the sliced vegetables on top, then sprinkle in the thyme, parsley, salt, and pepper.
  2. Pour the chicken broth and water over the chicken and vegetables.
Cooking
  1. Cover the Crock-Pot and set it on low for about 6-8 hours or high for 3-4 hours.
  2. Once cooked, carefully remove the chicken breasts from the pot. Shred them and return to the pot.
  3. Stir in the egg noodles and let them cook for about 20-30 minutes until al dente.
Final Touch
  1. Taste your soup and adjust the seasoning before serving. A dash of fresh herbs on top elevates the flavor.

Notes

For added kick, consider using spicy seasonings like paprika or red pepper flakes. Be mindful not to add noodles too early, and avoid overcrowding the pot for optimal flavor.