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Easy Slow Cooker Recipes – Chicken Noodle Soup

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  • Author: Mavis Butterfield

Ingredients

Scale

8 cups chicken broth
3 chicken breasts {I used boneless, skinless, frozen ones}
2 cups carrots, chopped
1 cup celery, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon Tapatio hot sauce {the HH loves this stuff!}
23 teaspoons salt
1 teaspoon fresh ground pepper
1/2 teaspoon chili powder
8 oz egg noodles, uncooked {I used No Yolks brand}


Instructions

  1. Toss all ingredients EXCEPT the egg noodles in a 6 quart crock pot, stir, and cook on low for 8 hours or high for 4 hours.
  2. When the soup has finished cooking, remove the bay leaf and discard.
  3. Shred the chicken meat with a fork in the crock pot, add noodles, and cook soup {with noodles} for an additional 20 minutes.
  4. Serve with a crusty chunk of bread.