Homemade Chicken Noodle Soup
Use fresh herbs in this Homemade Chicken Noodle Soup! The slow cooker does all of the work; freeze the leftovers for later use.
Ingredients
- 2 lbs. boneless, skinless chicken thighs or chicken breasts
- 3 carrots, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 1/2 cups chopped leeks, white parts only
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 fresh thyme sprigs
- 1 fresh sage sprig
- 1 fresh rosemary sprig
- 1 bay leaf
- 1 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
- 8 cups chicken broth
- 2 cups uncooked egg noodles
- 3 Tbsp. chopped fresh parsley
- 1 Tbsp. fresh lemon juice
Instructions
- Place chicken, carrots, celery, leeks, onion, garlic, thyme, sage, rosemary, bay leaf, salt, pepper and chicken broth in a slow cooker. Cover and cook on low for 6 hours or until chicken and vegetables are tender and chicken separates.
- Remove chicken from slow cooker. Dice meat and return to slow cooker. Stir in noodles, parsley and lemon juice. Cover and cook on high for 15 to 20 minutes or until noodles are tender. Serve immediately and garnish with parsley.
