Slow Cooker Chicken and Noodle Soup

The ultimate comfort food! Let this hearty noodle soup simmer for hours to develop an irresistible aroma you’ll look forward to coming home to.


Level: EASY
Prep time: 20 minutes
Cook time: 8 hours
Serves: 4 servings

 4 carrots, quartered lengthwise and cut into 1-inch pieces
4 celery stalks, quartered lengthwise and cut into 1-inch pieces
1 large leek, cut into 1-inch pieces (white and light part only, rinsed well)
1 small onion, chopped
½ pound of fresh green beans, trimmed and cut in half
¼ cup chopped fresh Thyme or Dill (can be substituted with 2 tablespoons dried herbs of your choice)
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper to taste
2 to 3 cloves garlic, chopped
4 skinless, boneless chicken breasts (1½ to 2 pounds)
4 cups low-sodium chicken broth
1 (11-oz.) package Grandma’s Frozen Wide Egg Noodles

 Combine the carrots, celery, leek, garlic, onion, green beans, olive oil, and ½ teaspoon salt, and ¼ teaspoon pepper into 5-to-6 quart slow cooker. Season chicken with salt and add to cooker along with chicken broth and 4 cups water. Cover and cook on low about 8 hours. At this point, remove chicken, chop or shred, and return to cooker.

About 20 minutes before serving, prepare Grandma’s Frozen Wide Egg Noodles according to package directions. Cook until tender, drain, and add to slow cooker. Stir in and season with salt and pepper to taste. Ladle into bowls and crumble feta cheese on top if desired. Great served with crusty bread (optional)!