Slow Cooker Chicken Noodle Soup


1 1/2 lb. boneless skinless chicken breasts
1 large onion, chopped
3 carrots, peeled and sliced into coins
2 stalks celery, sliced
1/2 tsp. dried oregano or dried thyme
1/2 tsp. dried rosemary
3 cloves garlic, minced
1 bay leaf
Salt & Pepper
10 cups low-sodium chicken broth
2 sprigs fresh rosemary
8 oz. pasta noodles
Freshly chopped parsley, for garnish (optional)


In a slow cooker, combine chicken, onion, carrots, celery, oregano, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour over chicken broth.
Cover and cook on low, 6 to 8 hours.
Remove chicken from slow cooker and shred.
Discard bay leaf.
Return chicken to slow cooker and add pasta.
Cook on low, 20 to 30 minutes more.
Garnish soup with parsley and serve.

*Courtesty of

**Note – If you prefer a creamier, thicker chicken and nnodles, add 1 can cream of chicken soup and shake your chicken with two tablespoons cornstarch.