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Slow Cooker Chicken Noodle Soup

Experience the warmth and nostalgia of Hearty Slow Cooker Chicken Noodle Soup, the perfect remedy for cold days or when you're feeling under the weather. This classic recipe combines tender chicken, vibrant vegetables, and comforting egg noodles, all simmered to perfection in a slow cooker for rich flavors and easy preparation. Packed with nutrients, this wholesome dish not only satisfies your cravings but also supports your well-being. Enjoy a cozy bowl with loved ones!
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups low-sodium chicken broth

1 ½ cups carrots, sliced (about 3-4 medium carrots)

1 cup celery, diced (about 2-3 stalks)

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

2 cups egg noodles

2 tablespoons olive oil

Fresh parsley, chopped, for garnish (optional)

Juice of 1 lemon (optional for zest)

Instructions
 

Prepare the Chicken: In a medium skillet, heat the olive oil over medium heat. Once hot, add the boneless chicken breasts. Sear for approximately 2-3 minutes on each side, or until they develop a light golden-brown color. This step is optional but enhances the flavor of the chicken and the soup.

    Combine Ingredients in Slow Cooker: In your slow cooker, pour in the low-sodium chicken broth. Add the sliced carrots, diced celery, chopped onion, and minced garlic. Sprinkle in the dried thyme, oregano, and basil. Season with a pinch of salt and pepper to taste.

      Add Chicken: Gently place the seared chicken breasts on top of the layered vegetables in the slow cooker, ensuring they are nestled into the broth.

        Cook: Cover the slow cooker and set it to cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be thoroughly cooked, and the vegetables should be tender.

          Shred the Chicken: Once the cooking cycle is complete, carefully remove the chicken breasts from the slow cooker using tongs. Shred the chicken using two forks until it is in bite-sized pieces. Return the shredded chicken back into the soup.

            Add Noodles: Stir in the egg noodles, ensuring they are evenly distributed. Cover and cook on high for an additional 30 minutes, or until the noodles are cooked through and tender.

              Final Touches: Before serving, squeeze in the fresh lemon juice for a zesty kick, if desired. Taste the soup and adjust the seasoning with additional salt and pepper as needed.

                Serve: Ladle the steaming soup into bowls, garnishing with a sprinkle of freshly chopped parsley. For a delightful accompaniment, serve with crusty bread or crunchy crackers.

                  Prep Time, Total Time, Servings: 15 min | 7 hours | 6 servings