Debbi's Chicken Noodle Soup
- Ready In:
- 4hrs 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 32 ounces free-range low sodium chicken broth
- 1⁄2 cup carrot, cut into 1/4-inch slices
- 1⁄2 cup celery, cut into 1/4-inch slices
- 1⁄2 cup onion, chopped
- 1 garlic clove, minced
- 1⁄4 teaspoon thyme
- 2 teaspoons sea salt (to taste)
- 1⁄4 teaspoon black pepper
- 2 lbs boneless skinless chicken breasts
- 12 ounces no yolk dumplings
- 1 serrano chili pepper (finely diced or minced)
directions
- • Combine broth, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper in CrockPot.
- • Place thawed chicken breast on top of vegetables.
- • Cover slow cooker with lid and cook on low setting 8 to 10 hours or on high 4-5 hours.
- • Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
- • While noodles cook, shred chicken with two forks.
- • Season chicken with Garlic Pepper, Cumin, Italian Seasoning, Lawry’s Seasoning (Low Sodium), and Cracked Black Pepper – Mix shredded chicken until seasoning is distributed evenly throughout.
- • Skim fat from soup and discard. Return chicken to soup to serve.
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RECIPE SUBMITTED BY
Chef Djbrown779
Austin, 83