Slow Cooker Chicken Noodle Soup A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.
Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.Advertisement
Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.
Per Serving: 207 calories; protein 25.6g; carbohydrates 17.1g; fat 3.4g; cholesterol 76.5mg; sodium 1055.4mg. A total of 4 cups of chicken broth can be used in place of the chicken bouillon. If you use chicken broth, reduce the amount of water in the recipe to 4 cups instead of 8 cups.