Old-fashioned slow cooker chicken noodle soup
Uncooked skinless chicken breast with bone
3 rib(s), large, large size 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), small, small, diced
6 sprig(s), flat-leaf
2 medium clove(s), peeled and smashed with side of knife
Canned chicken broth
64 oz, 2 (32-ounce) cartons
Uncooked egg noodles
3 oz, (1 1/2 cups)
¼ cup(s), chopped
- Combine chicken, celery, leeks, carrots, bell pepper, parsley sprigs, garlic, salt, and pepper in 5- or 6-quart slow cooker; add broth. Cover and cook until chicken and vegetables are fork-tender, 4–5 hours on High or 8–10 hours on Low. Remove and discard garlic and parsley sprigs.
- Transfer chicken to 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: 1 1/2 cups