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Crockpot Chicken and Noodles Soup
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Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups water
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 8 oz egg noodles (or any noodles of your choice)
- 1/2 cup heavy cream (optional for a creamy version)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Crockpot:
- Place the chicken breasts at the bottom of the crockpot.
- Add the diced carrots, celery, onion, and minced garlic on top of the chicken.
- Add the Liquids and Seasonings:
- Pour in the chicken broth and water.
- Add the dried thyme, dried rosemary, bay leaf, salt, and pepper.
- Cook:
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- Add the Noodles:
- Add the egg noodles to the crockpot.
- Cover and cook for an additional 30 minutes on high, or until the noodles are tender.
- Optional – Make it Creamy:
- If you want a creamy soup, stir in the heavy cream just before serving.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley.