Sometimes you just need to gather up what you have and make a soup out of it. Ok, I had the recipe but also the ingredients in the fridge/freezer/pantry so it was easy to toss together. I did buy mini egg noodles and probably used too many of them, but no one argued or said they were too many. Frozen chicken breasts from the freezer were the perfect add to this since they cooked all day and got chopped by Andy since we were passing here there with doctor appointment and kids with piano lessons, a kid concert as well. Somehow our busy nights just keep getting busier so crockpot meals I can prep ahead and make work for eating in shifts (which we rarely do but it happens), are nice.
Crockpot Chicken Noodle Soup
1 lb boneless, skinless chicken breasts
6 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
2 cups egg noodles
Fresh parsley for garnish
Place the chicken, broth, carrots, celery, onion, garlic, thyme, and parsley into the Crockpot.
Cook on low for 6-8 hours or high for 3-4 hours.
Shred the chicken with two forks and add egg noodles. Cook for another 20-30 minutes on high.
Serve hot, garnished with fresh parsley.
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