Crockpot Chicken Noodle Soup

By lakecar

Ingredients

• 1 1/2 cups carrots, chopped
• 2 ribs celery, chopped
• 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
• 2 slices ginger (approx. 1/4 inch thick each), peeled
• 2-3 stocks fresh rosemary
• 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
• 1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
• 1 cup white wine (Optional but highly recommended)
• Coarse salt and ground pepper to taste
• 2 cups egg noodles

Details

Servings 1
Adapted from aphotoplace.blogspot.com

Preparation

Step 1

Spray crockpot with non-stick spray.
Add carrots, celery, onion, ginger and rosemary.
Arrange chicken on top of vegetables.
Add broth, salt and pepper.
Cook on low for 8 hours.
Remove chicken, shred with two forks and put back into pot.
Add noodles and cook on high for 20-30 minutes.
Serve with biscuits or crusty bread!