- 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.
Slow Cooker Chicken Noodle Soup
Yield
Serves 6
Prep Time
5 minutes
Cook Time
8 hours, 10 minutes
Total Time
8 hours, 15 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
