SLOW COOKER CITRUS HERB CHICKEN NOODLE SOUP

I feel so torn right now between my love of summer and my desire to cozy up by the fire while watching feel-good holiday movies….

INGREDIENTS
  • 1 pound boneless skinless chicken breast
  • 3-4 celery ribs (1 cup chopped)
  • 4-5 carrots (2 cups peeled and chopped)
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 4 cups chicken broth
  • 12 oz Reames frozen Homestyle Egg Noodles (for later)
  • salt & pepper (for later)
INSTRUCTIONS
  1. Add chicken (no need to chop), chopped celery and chopped carrots to slow cooker
  2. Squeeze 2 tablespoons juice each from a lemon, lime and and orange and add to slow cooker (make sure to remove any seeds from the juice)
  3. Add garlic powder, onion powder, thyme and rosemary
  4. Stir in chicken broth and cover and cook on low for 6-8 hours or high for 3-4
  5. Use two forks to gently shred fully cooked chicken
  6. Add frozen noodles directly to slow cooker and heat on high for about 30 minutes or until noodles are cooked through and warm
  7. Taste broth and add salt and pepper as desired
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