|Love the beautiful colors on my way "up north"|
Start with all of your ingredients (I like to prep as much as I can the night before, so I can throw everything in the slow cooker before I go to work in the morning). Since I don't like the fuss around with bones, I use boneless skinless chicken breasts. Another one of my favorite things to use is homemade chicken broth. That's whats in the jars on the right. I make a big batch of it and freeze for whenever I need some. (By the way, these are my last two jars so I'm going to have to make a batch of that soon too!).
I put the chicken on the bottom and LIBERALLY sprinkle with salt & pepper. Since I'm using a homemade stock with no added salt, I use quite a bit of salt & pepper at this step. If you are using the canned broth, I'd back off on the salt since those tend to have it already added. Then I sprinkle with Thyme, Parsley, and Turmeric (a trick I learned from Pioneer Woman to give the soup that nice golden color). Add your broth, cover, and cook on low for 8 hours.
When I get home, I put on a pot of water & boil the egg noodles on the stove. While those are cooking, pull the chicken breasts out, shred with two forks, and drop back into the broth. Add the cooked noodles and serve.
Slow Cooker Homestyle Chicken Noodle Soup
1 pound of boneless, skinless chicken breasts
2-3 whole carrots
2 stalks of celery
1/2 medium onion
4 cups of chicken broth
2 tsp of Parsley Flakes
1/2 tsp of Turmeric
1/2 tsp of Thyme
1 pkg of Egg Noodles