Ingredients
Method
- Prep Your Aromatics (Optional but Chef-Approved): Heat olive oil in a small pan, sauté onions, carrots, and celery for 3–4 minutes until just softened.
- Load the Crock Pot: Place chicken, sautéed veggies (or raw if skipping sauté), garlic, thyme, bay leaves, salt, and pepper into the Crock Pot.
- Add Broth & Slow Cook: Pour in chicken broth, cover, and cook on Low for 6–8 hours or High for 3–4 hours.
- Shred the Chicken: Once cooked, remove chicken, shred with two forks, and return it to the pot.
- Add Noodles: Stir in egg noodles and cook for another 8–10 minutes until tender.
- Garnish & Serve: Ladle into bowls, sprinkle with fresh parsley, and serve steaming hot.
Notes
- Respect the Base: When those onions, carrots, and celery meet the heat, treat them like the opening act of a great performance. Let them soften slowly, coaxing out their natural sweetness,this is where your broth’s soul begins.
- Garlic’s Golden Moment: Garlic is a whisper, not a shout. Add it after the vegetables are tender and cook just until it releases that inviting aroma. Push it too far, and you lose its charm to bitterness.
- Herbal Depth: Dried thyme and bay leaves aren’t just seasoning,they’re storytellers. Give them time to infuse the broth, layering warmth and complexity into every sip.
- Chicken’s Perfect Entry: Add the shredded chicken only once the broth is deeply flavored. Too soon, and it risks losing its tenderness; at the right moment, it stays juicy and soaks up the savory notes.
- Bright Finish: Just before serving, crown the soup with fresh parsley or herbs. That pop of green isn’t decoration,it’s the fresh lift that transforms hearty comfort into culinary artistry.