A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.
Ingredients
- skinless, boneless chicken breast halves: 2 pound
- water: 8 cups
- stalks celery: 2 piece (chopped)
- carrot: 1 piece (chopped)
- green onion: 1 piece (chopped)
- cubes chicken bouillon: 4 piece
- parsley: 4 tsp (dried)
- bay leaf: 1 piece
- seasoned salt: 1 tsp
- salt: 1 tsp (to taste)
- basil: 0.5 tsp (dried)
- ground black pepper: 0.25 tsp
- ounces egg noodles: 6 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Remove and discard bay leaf. Remove chicken, shred using 2 forks. Dotdash Meredith Food Studios
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Return shredded chicken to the pot. Stir in egg noodles. Dotdash Meredith Food Studios
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Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more. DOTDASH MEREDITH FOOD STUDIOS
