Crock Pot Chicken Noodle or Rice Soup

Name: Crock Pot Chicken Noodle or Rice Soup
Total time: 46800 s
Yield: 4-6 people
Cuisine: American
Ingredients: 4 Chicken Breasts; 1-2 Large Pack Carrots; 1-2 Stock Celery; 1 Yellow Onion; 3 Bay Leaves; 3 teaspoons Chicken Bouillon; 1/2 teaspoon Thyme; 1/2-1 full teaspoon Rosemary (amount depends on personal preference); 3 Tablespoons Minced Garlic; 2-3 containers Chicken Broth; 1 Package Egg Noodles or 1 cup Raw Rice; Salt/Pepper to taste; Side Note - Soup would also taste great with leftover Turkey (from holiday meals) instead of chicken

agarcia14 @cook_3033644

Crock Pot Chicken Noodle or Rice Soup

agarcia14 @cook_3033644

Saved

Ingredients

1.5 hours prep 6-8 hours cooking

4-6 people

4Chicken Breasts
1-2Large Pack Carrots
1-2Stock Celery
1Yellow Onion
3Bay Leaves
3 teaspoonsChicken Bouillon
1/2 teaspoonThyme
1/2-1full teaspoon Rosemary (amount depends on personal preference)
3 TablespoonsMinced Garlic
2-3 containersChicken Broth
1 PackageEgg Noodles or 1 cup Raw Rice
Salt/Pepper to taste
Side Note - Soup would also taste great with leftover Turkey (from holiday meals) instead of chicken

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Steps

1.5 hours prep 6-8 hours cooking

1

Wash, peel & coin the carrots.
Wash celery & cut up into small pieces.
Chop up the onion.
Clean the chicken, trim any fat, etc. Cube into small bite size pieces.
Put everything into the crock pot with the chicken broth, garlic & seasonings. Cook on high, stirring occasionally for 6-8 hours.
2

Cook your Egg Noodles, separately; al dente. Once they’re done, add them to the crock pot for the last 20 minutes of cooking time.
For Rice (instead of noodles), rinse 1 cup of raw rice & pour into crock pot the last 45 minutes of cooking time. The rice will fully cook inside of the crock pot.
3

Enjoy your soup as is or with a side of crackers.