Chicken noodle soup

Name: Chicken noodle soup
Cuisine: American
Ingredients: 1/2 onion, choppped; 4 carrots, sliced; 4 stalks celery, sliced; 16 oz corn; 2 boneless skinless chicken breasts; 2 (1 quart) boxes chicken stock; 3 bay leaves; To taste salt & pepper; 1 tbsp chopped garlic; 1/2 tsp poultry seasoning; 1 tbsp fresh (or dry) parsley, chopped; 1 (12 oz) package egg noodles

Autumn Farmer @autumnfarms

Big Island, Hawaii

Chicken noodle soup

Autumn Farmer @autumnfarms

Saved

Ingredients

1/2onion, choppped
4carrots, sliced
4 stalkscelery, sliced
16 ozcorn
2boneless skinless chicken breasts
2 (1 quart)boxes chicken stock
3bay leaves
To tastesalt & pepper
1 tbspchopped garlic
1/2 tsppoultry seasoning
1 tbspfresh (or dry) parsley, chopped
1 (12 oz)package egg noodles

Saved

Steps

1

Add carrots, onion, celery, chicken breast, chicken stock, bay leaves, and all the spices to crock pot. Turn crock pot on low setting for 8 hours.
2

Check chicken at 4 and 6 hours. When cooked through, pull out and shred. Cover with foil and set aside.
3

Add egg noodles to crock pot and turn heat to high. Heat until noodles are cooked through.
4

Return shredded chicken to crock pot and add corn. Let cook until everything is heated through. Taste and add more salt & pepper if needed.
5

All done!