Chicken Noodle Soup with Egg

Chicken Noodle Soup with Egg

Chicken Noodle Soup Recipe for Crock Pot

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Ingredients:

  • Chicken breasts, boneless and skinless, 2 large
  • Carrots, peeled and diced, 1 cup
  • Celery, diced, 1 cup
  • Onion, finely chopped, 1 medium
  • Garlic, minced, 3 cloves
  • Chicken broth, low sodium, 6 cups
  • Water, 2 cups
  • Egg noodles, 2 cups
  • Olive oil, 2 tablespoons
  • Dried oregano, 1 teaspoon
  • Dried thyme, 1 teaspoon
  • Bay leaves, 2
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Fresh parsley, chopped, for garnish

Ingredients List (for easy export):

Chicken breasts, Carrots, Celery, Onion, Garlic, Chicken broth, Water, Egg noodles, Olive oil, Dried oregano, Dried thyme, Bay leaves, Salt, Black pepper, Fresh parsley

Preparation Instructions:

  1. Prep Vegetables and Chicken:
    • Wash and peel the carrots, then dice them into small pieces.
    • Wash the celery and chop it finely.
    • Peel and finely chop the onion.
    • Mince the garlic cloves.
    • Cut the chicken breasts into bite-sized pieces.
  2. Seasoning Prep:
    • Measure the dried oregano and thyme.
    • Grind fresh black pepper and set aside.
  3. Crock Pot Preparation:
    • Drizzle olive oil at the bottom of the crock pot.
    • Place the diced chicken at the bottom.
    • Add the prepared vegetables (carrots, celery, onion, garlic) on top of the chicken.
    • Pour in the chicken broth and water.
    • Add the measured dried oregano, thyme, and bay leaves.
    • Season with salt and pepper to taste.
  4. Cooking:
    • Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours.
    • In the last 30 minutes of cooking, add the egg noodles.
  5. Final Touches:
    • Once the noodles are cooked, check the seasoning and adjust if necessary.
    • Remove the bay leaves.
    • Garnish with chopped fresh parsley before serving.

Enjoy your comforting and delicious homemade chicken noodle soup!

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