Description
A comforting and hearty slow cooker chicken corn noodle soup made with tender chicken, sweet corn, and egg noodles in a flavorful broth. Perfect for an easy weeknight meal.
Ingredients
1 pound boneless skinless chicken breasts
4 cups low sodium chicken broth
2 cups water
1 cup frozen corn kernels
1 medium carrot, peeled and diced
1 celery stalk, diced
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
6 ounces egg noodles
2 tablespoons chopped fresh parsley
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the chicken broth, water, frozen corn, diced carrot, diced celery, diced onion, and minced garlic to the slow cooker.
Sprinkle the dried thyme, dried oregano, ground black pepper, and salt over the ingredients in the slow cooker.
Cover and cook on low for 4 hours until the chicken is cooked through and vegetables are tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Add the egg noodles to the slow cooker and stir to combine.
Cover and cook on high for an additional 15-20 minutes until the noodles are tender.
Stir in the chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes