Crock Pot Chicken Noodle Soup

Lisa Scalli

1½ pounds chicken breast

1½ cups carrots, sliced (about 5 to 6)

1½ cups celery, chopped (about 4 to 5 stalks)

1½ cups onions, diced (about 1 large onion)

6 cloves garlic, minced (use less if you don't like garlic)

2 bay leaves

2 tablespoons olive oil

1 teaspoon dried thyme

¼ teaspoon turmeric

¼ teaspoon celery seeds (crushed between fingers)

salt and pepper, to taste

7 cups low sodium chicken broth

1 cup water

8 ounces (about 2 cups) egg noodles

2 tablespoons lemon juice

3 tablespoons chopped parsley

Add the chicken breast, carrots, celery, onions, and garlic to a slow cooker. Add the bay leaves, olive oil, dried thyme, turmeric, celery seeds, salt and pepper, chicken broth, and water. Cover and cook on low for 6 to 7 hours.

Remove the chicken and allow to cool for 10 minutes before shredding or dicing. Switch the heat to high on the slow cooker, add the egg noodles and allow to cook for 10 minutes. Add the chicken back into the slow cooker along with the lemon juice and chopped parsley. Serve warm.

MARZIA'S NOTES

The soup may be cooked on the high setting for 3 to 4 hours but keep in mind that the vegetables will be on the crunchier side if you do so.

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