Dig into a bowl of some hearty and comforting soup for lunch or dinner. This chicken noodle soup recipe is here to make cooking easier and a lot more delicious! Simply add all the ingredients to the slow cooker and set to cook on low all day! Shred the chicken and add your favorite noodles right at the end for a no-fuss dinner. Pair your chicken noodle soup with homemade crackers, a spicy BLT, or a grilled cheese sandwich for a kid-friendly meal.
1 ½ pounds boneless skinless chicken breasts 1 cup celery, chopped 2 cups carrots, peeled and sliced 1 cup sweet white onion, chopped 2 cloves garlic, minced 2 teaspoons dried thyme 1 small sprig fresh rosemary 2 bay leaves 1 ½ teaspoons sea salt ¼ cup Kikkoman® Rice Vinegar 8 cups chicken stock 8 ounces wide egg noodles ¼ cup fresh parsley, chopped for topping Fresh cracked black pepper to taste
Add chicken breast, celery, carrots, onion, garlic, thyme, rosemary, bay leaves, salt, rice vinegar and chicken stock to an 8-quart slow cooker. Cover with lid and cook on high for 5 hours or on low for 7-8 hours.
Shred chicken breasts and stir back into soup. Add noodles and cook for 9-10 minutes longer or until noodles are tender.
Ladle soup into bowls. Serve hot topped with fresh parsley and black pepper.