BEST SLOW COOKER CHICKEN NOODLE SOUP
- 3 carrots, chopped
- 1 onion, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound chicken boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon red pepper flake
- 8 cups vegetable broth
- 1 tablespoon lemon juice
- ½ pound noodles (I used cavatappi)
- Fresh parsley
- Place carrots, onion, celery, garlic, chicken breasts, butter, parsley, thyme, salt, and red pepper flake in the base of a slow cooker.
- Pour broth and lemon juice over top and cook on low for 6-8 hours.
- Shred chicken with forks inside basin.
- Add noodles to pot and allow to cook for 30 more minutes, stirring occasionally.
- Top with fresh parsley.
Recipe by Rachel Schultz at https://rachelschultz.com/2017/08/10/best-slow-cooker-chicken-noodle-soup/
3.5.3208