Save this hearty boneless, skinless chicken breasts recipe for your upcoming social function

There is no one who would not take pleasure in a bowl of chicken noodle soup that is served hot and steaming. It is impossible to discover someone who does not enjoy this dish. It is especially important to keep this in mind for those who are showing signs of becoming sick. By creating this chicken noodle soup in the “Grandma-style” manner using your slow cooker, you will end up with a pot that is significantly larger than you would have thought it to be in any other circumstance.

A remarkable harmony exists between the tender chunks of chicken, the broad egg noodles, and the range of aromatic vegetables that are included in this dish. All of these elements work together to create a wonderful dish. In contrast to the soup that is sold in cans, this soup will have a flavor that is significantly more powerful and will be more helpful to one’s health. Additionally, this soup will be more nutritious.

You are free to adapt the recipe that is provided below by adjusting the quantity of veggies that you want to use. This is because there is no “right” or “wrong” method to cook chicken noodle soup. Additionally, there is no “right” way to prepare chicken noodle soup. The reason for this is that there is no “right” or “wrong” style of approach. You may also make this recipe suitable for vegetarians by omitting the chicken and bouillon and replacing them with vegetable stock.

This approach would be suitable for vegetarians. Based on this information, it would appear that the food is suitable for vegetarians. If you are feeling under the weather or if you have a loved one who might not be feeling well, this is the ideal meal to prepare for them so that they can remain comfortable regardless of their condition. It is without a doubt in my mind that this soup will show to be the most effective treatment for the affected individual.

SLOW COOKER “GRANDMA-STYLE” CHICKEN NOODLE SOUP

Ingredients

1. Diced chicken breasts weighing 1 and a half pounds, boneless and skinless.
   1 large yellow onion, sliced 2 or 3 carrots, peeled and cut into coins 1 or 2 large yellow onions
2. 2 stalks of celery, each diced
3. 3 garlic cloves, minced cloves
4. a half of a teaspoon of dried rosemary
5. a half of a teaspoon of dried thyme
6. 2 tablespoons of chicken bouillon seasoning combined with one bay leaf
7. Eight to nine cups of chicken broth with reduced sodium eight ounces of pasta, such as wide egg noodles, elbow, orecchiette, or any other type of pasta.

Directions

1. It is optional to use fresh chopped parsley.
2. Black pepper that has been freshly crushed and Kosher salt
3. Put the chicken in the bottom of the slow cooker and wait for it to simmer.
4. When the chicken is placed inside the slow cooker, add the onion, carrots, celery, garlic, rosemary, thyme, salt, pepper, and bay leaf. Place the chicken on top of the vegetables.
5. Place chicken broth and chicken bouillon in the slow cooker. Add the chicken bouillon.
6. Assemble the vegetables and spices by gently stirring them together.
7. Put a lid on the slow cooker, and then turn it up to the highest setting.
8. Let the soup simmer for around four hours. When cooking, you should avoid opening the cover.
9. Once the four hours have passed, take off the lid and the bay leaf.
10. As soon as the spaghetti is added to the slow cooker, mix it.
11. Take the top back off and continue cooking the pasta on high power for around half an hour, or until it reaches the desired tenderness.
12. As soon as the lid is removed, season the dish with salt and pepper to taste.
13. Before serving, ladle the mixture into separate bowls. In the event that you so wish, garnish with freshly chopped parsley and/or freshly ground black pepper.