Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 8 cups chicken bone broth (low sodium)
- 3 large carrots, sliced into rounds
- 3 stalks celery, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 6 oz wide egg noodles (or chickpea pasta for extra protein)
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Start by cleaning and prepping all your vegetables. Dice the onion, slice the carrots into rounds, and chop the celery stalks. Mince the garlic cloves finely. Place the raw chicken breasts at the bottom of your slow cooker. If the breasts are very thick, you can slice them in half lengthwise to ensure even cooking, though the slow cooker handles whole breasts easily.
- Layer the prepared carrots, celery, onion, and garlic over the chicken. Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the top. Pour in the 8 cups of chicken bone broth until the ingredients are fully submerged. Add the bay leaves to the liquid. Cover the slow cooker with its lid.
- Set your slow cooker to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. Cooking on low is recommended for the most tender, succulent chicken. Avoid opening the lid during the cooking process to keep the heat trapped inside. The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Once the cooking time is up, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. While the chicken is out, add the egg noodles directly into the slow cooker broth. Turn the setting to “High” and cook for 15–20 minutes until the noodles are al dente. If you prefer firmer noodles, you can boil them separately on the stove and add them at the very end.
- Return the shredded chicken to the slow cooker and stir well. Remove and discard the bay leaves. Stir in the fresh lemon juice and chopped parsley to brighten the flavors. Taste the broth and adjust the salt or pepper if needed. Ladle the soup into deep bowls and serve immediately while hot.
- Cook Time: 6 hours 15 minutes