Homemade Chicken Noodle Soup made with chicken for an additional rich and tasty fragrance, mixed in with new vegetables and finished off with egg noodles.
Ingredients :
▢1 – 1 1/2 lbs. boneless, skinless chicken breasts
▢1 med to large yellow onion, diced
▢3 large carrots, peeled and sliced into circles
▢2 stalks celery, sliced
▢3-4 cloves garlic, minced
▢1/2 tsp dried thyme leaves
▢1/2 tsp dried rosemary leaves
▢1/2 tsp kosher salt
▢1/4 tsp black pepper
▢1 bay leaf (optional)
▢2 tsp better than bouillon base, chicken flavor
▢8 – 9 cups reduced sodium chicken broth
▢8 oz. egg noodles (wide or extra wide)
▢fresh parsley, minced (for garnish)
▢salt and pepper, to taste
Instructions :
To the lower part of a 6 quart or bigger sluggish cooker, add managed chicken bosoms. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and narrows leaf (if utilizing).
Touch better compared to bouillon chicken base over the top, then pour in chicken stock. Tenderly mix to consolidate. Cover and cook on LOW for 6-8 hours.
Eliminate chicken from slow cooker to an enormous blending bowl. Shred chicken. Dispose of sound leaf (if utilizing), and get destroyed chicken once again to slow cooker.
Add egg noodles, mix, then, at that point, cover and cook on LOW for 10-15 minutes, until pasta is delicate. Taste, and add salt and pepper depending on the situation.
Serve decorated with minced new parsley and a sprinkle of dark pepper.
