Slow Cooker Chicken Noodle Soup

here’s a recipe for Slow Cooker Chicken Noodle Soup:

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Slow Cooker Chicken Noodle Soup

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts
• 8 cups (2 liters) chicken broth
• 2 cups (480ml) water
• 4 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 2 cups (100g) egg noodles
• 1 tablespoon lemon juice (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Ingredients:
   • Place the chicken breasts in the bottom of the slow cooker.
   • Add the chicken broth, water, carrots, celery, onion, garlic, bay leaf, thyme, rosemary, parsley, salt, and pepper.
2. Cook:
   • Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
3. Shred the Chicken:
   • Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
4. Add Noodles:
   • Add the egg noodles to the slow cooker. Cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
5. Season and Serve:
   • Remove the bay leaf. Stir in the lemon juice, if using, for a touch of brightness.
   • Taste and adjust seasoning with more salt and pepper if needed.
   • Ladle the soup into bowls and garnish with fresh parsley.
6. Enjoy:
   • Serve hot and enjoy your comforting bowl of homemade chicken noodle soup!