Name: Homemade Chicken Noodle Soup – SMCPO Waterson
Ingredients: 1 lb Boneless Skinless Chicken Breast (Up to 1 1.2 LBS); Salt (To Taste); 1 Large Yellow Onion; 3 Carrots (Peeled and Sliced); 2 Celery Stalks (Sliced); ½ tsp Dried Thyme; ½ tsp Dried Rosemary; ½ tsp Kosher Salt; 1 Bay Leaf; ¼ tsp Black Pepper; 2 tsp Better Than Bouillon Chicken Base; 8 cups Reduced Sodium Chicken Broth; 4 Cloves Garlic (Minced); 8 oz Egg Noodles

AuthorSamuel Dietzmann

Where to Buy - Better Than Bouillon - https://www.betterthanbouillon.com/where-to-buy/

[cooked-sharing]

Yields1 Serving

1 lb Boneless Skinless Chicken Breast (Up to 1 1.2 LBS)

Salt (To Taste)

1 Large Yellow Onion

3 Carrots (Peeled and Sliced)

2 Celery Stalks (Sliced)

½ tsp Dried Thyme

½ tsp Dried Rosemary

½ tsp Kosher Salt

1 Bay Leaf

¼ tsp Black Pepper

2 tsp Better Than Bouillon Chicken Base

8 cups Reduced Sodium Chicken Broth

4 Cloves Garlic (Minced)

8 oz Egg Noodles

To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).

Dollop better than bouillon chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.

Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. Taste, and add salt and pepper as needed.

Serve garnished with minced fresh parsley and a sprinkle of black pepper.

Ingredients