Slow-Cooker Chicken Noodle Soup
Slow-Cooker Chicken Noodle Soup PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Fact: Cooking dinner in your Crock-Pot rocks. So the next time you use it, make this slow-cooker chicken soup recipe. It's the easiest way to prep this warming classic.

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Makes 4 servings
6 hours 30 minutes

Ingredients

3 boneless, skinless chicken breasts, cut into ½-inch cubes

1 onion, chopped

3 carrots, chopped

3 celery stalks, chopped

3 garlic cloves, minced

1 bay leaf

5½ cups chicken broth

Salt and freshly ground black pepper, to taste

2½ cups egg noodles

1 cup frozen peas

¼ cup chopped fresh parsley

Directions

1. In your slow cooker, place the chicken in the base, then top with the onion, carrots, celery stalks and garlic cloves.

2. Add 5½ cups chicken broth and 1 bay leaf; season with salt and pepper to taste. 

3. Cook on low for 6 hours. 

4. Add 2½ cups egg noodles and 1 cup frozen peas. 

5. Cook until the noodles are tender, 6 to 7 minutes. 

6. Stir in ¼ cup chopped fresh parsley. Serve immediately.

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