There's something undeniably heartwarming about a bowl of homemade chicken noodle soup. Its soothing aroma and nourishing qualities make it a beloved comfort food, capable of lifting spirits and providing solace during times of illness or simply on chilly days. This particular recipe holds a special place in my heart as it is a cherished family tradition passed down from generation to generation. Every time I prepare it, the memories of my dear Grandma's loving care come flooding back, as she would always whip up a steaming pot of this soul-soothing soup whenever I was feeling under the weather.
As a child, whenever I was sick with a cold or the flu, I could always count on Grandma's chicken noodle soup to bring me back to health. She had a way of infusing it with extra love and care, and the delicious aroma would fill the house as she simmered the broth for hours on end. The tender shreds of chicken, the comforting noodles, and the medley of perfectly cooked vegetables created a symphony of flavors that worked wonders for both body and soul. Each spoonful was like a warm embrace, as Grandma's gentle hands nurtured me back to health. To this day, whenever I'm feeling down or need a taste of home, I turn to this cherished recipe and feel the presence of my beloved Grandma, reminding me of her love and the healing power of her chicken noodle soup.
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Slow Cooker Chicken Noodle Soup
Ingredients:
2 boneless, skinless chicken breasts
8 cups chicken broth
2 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and pepper to taste
2 cups egg noodles
8 cups chicken broth
2 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and pepper to taste
2 cups egg noodles
Instructions:
1. Place the chicken breasts in the slow cooker and pour in the chicken broth.
2. Add the carrots, celery, onion, garlic, dried thyme, dried parsley, bay leaf, salt, and pepper to the slow cooker. Stir well to combine.
3. Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
4. Remove the cooked chicken breasts from the slow cooker and shred them using two forks.
5. Return the shredded chicken to the slow cooker and stir to combine with the vegetables and broth.
6. Add the egg noodles to the slow cooker and stir well. Cover and cook on high heat for an additional 30 minutes or until the noodles are tender.
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7. Taste the soup and adjust the seasoning with salt and pepper if needed.
8. Remove the bay leaf before serving.
9. Ladle the hot chicken noodle soup into bowls and serve.