Description
Indulge in a cozy classic with a twist! This Slow Cooker Shredded Chicken Noodle Soup is a warm and comforting soup packed with tender chicken, veggies, and a hint of pesto. The perfect meal for chilly days or when you’re feeling under the weather!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt (plus more to taste)
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 3 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 8 cups low sodium chicken stock
- 2 cups wide egg noodles
- 1 tablespoon pesto
- Juice from 1 lemon
- ¼ cup chopped parsley
Instructions
- Add the chicken to the bottom of a slow cooker. Sprinkle with 1 teaspoon salt, pepper, and garlic powder. Add the carrots, celery and chicken stock. Cover and cook on low for low for 6-8 hours or on high for 3-4 hours.
- Once done cooking, remove the chicken and shred with two forks. Meanwhile, stir in the egg noodles and turn the slow cooker on high. Cover and cook for about 10-15 minutes until noodles are tender.
- Add the chicken back in and stir in the pesto, lemon juice and chopped parsley. Add more salt and pepper to taste and serve immediately.