Souper easy Chicken Noodle Soup
We make a lot of soup around here. Soup and a Sandwich is bound to be dinner at least once a week – and while I could use help in the sandwich department, I’m never short of a good soup recipe!
My whole family has been hit with a cold this week, so it was time for good old Chicken Noodle Soup. This version is easy and has a lot less sodium than your typical canned variety.
Slow Cooker Chicken Noodle Soup
- 2 boneless, skinless chicken breasts
- 2 950ml cartons of reduced sodium chicken broth
- 2 carrots, peeled and sliced thinly
- 2 stalks of celery, sliced thinly
- half a yellow onion, diced
- heaping tsp of minced garlic
- 1/4 tsp sage
- 1/4 tsp savory
- black pepper to taste
- 1 cup egg noodles (I like a brand called Bechtle German Egg Noodles – they have a thin, short noodle called “Soup Style”, the is perfect…but any thin egg noodle works.)
When I made this yesterday, I also tossed in the white of a leek, halved and thinly sliced, because I had it in the fridge.
Combine all ingredients, except the noodles, in the slow cooker and cook on high for 3-4 hours.
Half an hour before you want to serve, pull the chicken breasts out and chop them up into bite size pieces. Put them back into the slow cooker and add in the egg noodles.
30 minutes later, you have tasty chicken noodle soup!
I always add salt & pepper at the table, so you can adjust for your own taste.
Enjoy!
El 
