Another day, another month! Isn’t it crazy how fast time flies by, yet stands still all at the same time?!? I feel like I’m in a time warp… March just began too and in the past six days there has been snow, freezing temps and all out sunshine. That’s Colorado in a nutshell!
And since March is supposedly the “snowiest” month of the year, soups and stews are still quite acceptable. Hence, this easy-to-throw-together chicken noodle soup. It contains simple, good for you ingredients, and is way tastier than some store bought brands I’ve tried. It’s a staple for cold, wintery days, or for when you’re sick and you need to make something soothing.
Easy Slow Cooker Chicken Noodle Soup
- 1 lb. Chicken Breasts, large
- 10 cups Chicken Broth, low sodium
- 1 12 oz bag No Yolks Pasta (Dumplings Style)
- 4 Carrots, peeled and diced
- 4 Celery Stalks, diced
- 1 Small Onion, diced
- 6 Garlic Cloves, minced
- 2 Bay Leaves
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- Freshly Ground Black Pepper, to taste
- Salt, to taste
- Fresh Parsley, for topping
- Liberally season both sides of the chicken with pepper and salt, and add to a 6-quart slow cooker.
- Add the carrots, celery, onion, garlic, bay leaves, rosemary, thyme and the chicken broth.
- Season with some additional pepper and salt and stir to combine.
- Cover and cook on high heat for 3-4 hours, or low heat for 6-8 hours.
- During the last 15-20 minutes, remove and shred the chicken, using two forks. Stir in the chicken and pasta into the slow cooker. Cover and cook until tender.
- If need be, finish off with some more pepper and salt and stir until well combined.
- Optional: top each bowl with some parsley and serve immediately.