Who needs the canned stuff when you can sit down to a warm bowl of homemade soup at the end of a long day? Slow cooking the chicken in stock creates a flavorful, double-concentrated broth with a richness that can’t be beat. Whether you’re under the weather or in tip-top shape, this is the soup for you!
Serving Size: 1½ cups (444g)
Prep Time: 10 minutes
Total Time: 8 hrs, 10 min
Nutrition Facts: 246 calories / 21g carbs / 31.5g protein / 4g fat
- 2 lbs (908g) boneless, skinless chicken breast
- 3 large (198g) carrots (cut into rounds)
- 1 small (140g) onion (sliced)
- 4 stalks (216g) celery (sliced)
- 4 cloves (12g) garlic (minced)
- 1 large sprig thyme
- 1 bay leaf (optional)
- 8 cups (1920g) low sodium chicken stock
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes (optional)
- 6-ounces (171g) extra wide egg noodles (dry)
- 3 tablespoons (45g) fresh lemon juice
- Place the chicken breasts in the bottom of a 6-8 qt slow cooker and top with the carrots, onion, celery, garlic, thyme, and bay leaf (optional). Pour in chicken broth and season with salt, red pepper flakes (optional), and a few generous grinds of black pepper to taste.
- Cover and cook on low for 6-8 hours.
- Remove chicken breasts from the pot and shred with two forks.
- Return shredded chicken to the pot along with the uncooked egg noodles. Cover and cook on low for an additional 30 – 40 minutes.
- Stir in lemon juice and serve hot, garnished with parsley, if desired.
- If fresh thyme is unavailable, ¾ teaspoon dried thyme may be substituted.
- Soup keeps for 5 days in the refrigerator and up to 3 months in the freezer.
- To freeze, allow soup to cool to room temperature then freeze in one or two portion containers. When ready to use, defrost in the refrigerator overnight and reheat in a saucepan on the stove over medium heat.