Chicken Noodle Soup
Chicken noodle soup in the crockpot is a perfect dinner on cold winter days or when you aren’t feeling well. I froze the leftovers so I can thaw and eat this the next time I’m feeling under the weather. If you want a lighter option you can substitute the egg noodles for fresh bean sprouts. I had extra bean sprouts from another recipe so before I added the egg noodles I dished up a serving of soup for me. Then I added ½ cup or so of bean sprouts to make veggie noodles. Either way this soup will fill you up and warm your soul.
Ingredients:
2 chicken breasts cut into cubes
12-16 ounces carrots sliced anyway you like
3 stalks celery diced
2 large sprigs fresh parsley
1 teaspoon ground thyme or 2 sprigs fresh thyme
1 bay leaf
8 cups low sodium chicken broth
6-8 ounces egg noodles
Salt and pepper to taste
Directions:
- Add all ingredients to a slow cooker except noodles. Cook on low for 6-8 hours stirring occasionally.
- Add egg noodles the last 15 minutes of cooking.
- Remove bay leaf before serving.
- Dish up in bowls and enjoy!
