Fight the Flu With With My Slow-Cooker Chicken Noodle Soup Recipe!


I’m sick, guys. It’s not even October yet and I’m already fighting off the sore throat, the runny nose, the hacking cough, the misery. It’s really not fair, though, since this is otherwise my absolute favorite time of year. (My dozens of sweaters, coats, and cardigans have been waiting for this day!) Although it’s no fun being sick, throwing back shot after shot of cough syrup isn’t your only means of defense. How about some hot, delicious chicken noodle soup to help fight off those sniffles!

Chicken Noodle Featured

Easy, Delicious Slow-Cooker Chicken Noodle Soup
  1. 3 boneless, skinless chicken breasts (fresh or frozen)
  2. 3 stalks of celery, chopped
  3. 3-4 carrots, sliced
  4. 3 large green onions, chopped
  5. 32 oz. container Swanson low-sodium chicken broth
  6. 2 cups water
  7. 1/2 Tbsp. rosemary (fresh or dried)
  8. 1 teaspoon thyme (fresh or dried)
  9. 1 bay leaf
  10. 4 oz. package of egg noodles
  11. Salt & pepper to taste
  1. 1. Place chicken breasts in slow cooker on high heat. Season with salt and pepper.
  2. 2. Add celery, carrots, and onions.
  3. 3. Pour in chicken broth and water.
  4. 4. Sprinkle in rosemary and thyme.
  5. 5. Add bay leaf (and additional salt and pepper if desired)
  6. 6. Reduce heat to low and cook 6-8 hours, or until chicken can be shredded easily with two forks. 15 minutes prior to dinnertime, increase heat back to high and add in noodles.
  7. 7. Remove bay leaf and enjoy!
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