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Slow Cooker Chicken Noodle Soup



3 chicken breasts

3 stalks celery, chopped

2 large carrots, chopped

1 teaspoon Best Choice Garlic Powder

1 bay leaf

½ teaspoon Best Choice Dried Thyme Leaves

2 quarts Best Choice Chicken Broth

3 cups uncooked Best Choice Wide Egg Noodles

¼ cup fresh lemon juice

½ cup Italian parsley, chopped



Place the chicken, celery, carrots, onion, garlic powder, bay leaf, thyme, and chicken broth in slow cooker. Cover and cook on low for 8 hours. Shred the chicken breasts, turn up heat to high, and add the egg noodles and chicken back to the slow cooker. Cook for an additional 30 minutes or until the noodles are cooked. Add the lemon juice and serve with parsley.

Slow Cooker Chicken Noodle Soup

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