Slow Cooker Chicken Noodle Soup
A yummy recipe that the whole family can enjoy! Plus, it's so simple to make that you'll be able to put this together even if you catch what your baby has. Hope you feel better soon!
Equipment
- 1 Slow cooker
Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 1 medium yellow onion (diced)
- 2 large carrots (cut in 2-3 inch long sticks)
- 2 stalks celery (cut in 2-3 inch long sticks)
- 5 garlic cloves (minced)
- 6 cups chicken broth (no sodium added)
- 1 tsp. dried thyme
- 1 tsp. rosemary
- 3 dried bay leaves
- 6 oz. dry egg noodles
- 1/2 cup parsley
Instructions
- Add chicken breasts to the bottom of the slow cooker. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, and bay leaves.
- Pour in chicken broth, and gently stir to combine. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- Once done, remove chicken breasts from the slow cooker, and place in a large mixing bowl. Shred the chicken, making sure to leave some larger, finger-length pieces for your baby. Discard bay leaves and return the shredded chicken to the slow cooker.
- Stir in egg noodles and parsley, then cover and cook on low for 20-30 minutes, until soft.
- To serve the soup to your baby, strain the liquid out and offer the large pieces of carrot, celery, chicken, and egg noodles. Enjoy!
Notes
Refrigerate in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!