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!}
2–3 teaspoons salt
1 teaspoon fresh ground pepper
1/2 teaspoon chili powder
8 oz egg noodles, uncooked {I used No Yolks brand}
Instructions
- 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.
- When the soup has finished cooking, remove the bay leaf and discard.
- Shred the chicken meat with a fork in the crock pot, add noodles, and cook soup {with noodles} for an additional 20 minutes.
- Serve with a crusty chunk of bread.