Chicken Noodle Soup; Slow Cooker

Ingredients

2 Pounds Skinless, Boneless Chicken Breast Halves Chopped

4 Cups Water

2 Stalks Celery, Chopped

2 Carrots, Chopped

2 Green Onions, Chopped

4 Cups Chicken Broth

4 Teaspoons Dried Parsley

1 Bay Leaf

1 Teaspoon Seasoned Salt

1 Teaspoon Kosher Salt, Or To Taste

½ Teaspoon Dried Basil

¼ Teaspoon Ground Black Pepper

6 Ounces Egg Noodles

Directions

Step 1 Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.

Step 2 Remove and discard bay leaf. Stir in egg noodles.

Step 3 Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more. Serve with oyster crackers and beverage. Serves 8