Slow Cooker Citrus Herb Chicken Noodle Soup
by Jennifer, Slow Cooker Gourmet
I’m sure we all have those go-to chicken noodle soup recipes in our dinner line-ups, but I promise you won’t be disappointed by this fresh tasting take on a classic! I used lots of fresh carrots and celery plus my favorite dried herbs to give it that rich delicious flavor. Then I added plenty of fresh squeezed citrus to give it a totally new take! Add plenty of chicken that becomes fall apart tender and finish it all off with the most important part of any chicken noodle soup…Homestyle Egg Noodles! It’s finally time for those hearty family dinners we all crave!
Ready In: Minutes
Prep Time: Minutes Cook Time: Minutes
Add chicken (no need to chop), chopped celery and chopped carrots to slow cooker. 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).
Add garlic powder, onion powder, thyme and rosemary. Stir in chicken broth and cover and cook on low for 6 to 8 hours or high for 3 to 4.
Use two forks to gently shred fully cooked chicken.
Add frozen noodles directly to slow cooker and heat on high for about 30 minutes or until noodles are cooked through and warm.
Taste broth and add salt and pepper as desired.
