Old-Fashioned Slow Cooker Chicken Noodle Soup
Uncooked skinless chicken breast with bone
3 stalk(s), small, with leaves, cut diagonally into 1/2-inch slices
2 medium, (white and light green parts), sliced
2 large, cut into 1/2-inch slices
Uncooked bell pepper(s)
1 item(s), medium, red variety, small, diced
6 sprig(s), flat-leaf
¼ cup(s), flat-leaf, chopped
2 clove(s), medium, lightly smashed with side of knife
Canned chicken broth
64 oz, 2 (32-ounce) cartons
Uncooked egg noodles
1½ cup(s), curly
- In a 5- or 6-qt slow cooker, combine chicken, celery, leeks, carrots, bell pepper, parsley sprigs, garlic, salt, and pepper; add broth. Cover and cook until chicken and vegetables are fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low. Remove and discard garlic and parsley sprigs.
- Transfer chicken to a cutting board. When cool enough to handle, remove and discard bones. Tear or cut chicken into bite-size pieces. Return chicken to slow cooker.
- Meanwhile, cook noodles according to package directions; drain in colander. Stir into soup; cover and cook on High until chicken and noodles are heated through, about 10 minutes. Stir in chopped parsley. Ladle soup evenly into 8 bowls.
- Per serving: 11/2 cups