Crockpot Chicken Noodle Soup

Ingredients

• 2 tablespoons butter or oil
• 1 onion (peeled and chopped)
• 4-6 cloves garlic (minced)
• 1 1/2 cups sliced celery
• 1 1/2 cups sliced carrots
• 1 1/2 pounds boneless skinless chicken breast and/or thighs
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 teaspoon turmeric
• 10 cups chicken broth
• 8 ounces thick egg noodles
• 2 tablespoons parsley
• Salt and pepper

Instructions

1. 1

   Set a sauté pan over medium heat. Add the butter, onions, garlic, celery, and carrots. Stir and sauté for 5-8 minutes to soften the vegetables.

2. 2

   Set out a 6-8 quart crockpot. Place the raw chicken pieces in the bottom. Scoop the sautéed vegetables over the top of the chicken. Then add the thyme, bay leaves, turmeric, and chicken broth. Add 1 ½ teaspoons salt and ½ teaspoon black pepper. Cover the crockpot and set on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.

3. 3

   About 30 minutes before you're ready to serve, use tongs to remove the chicken pieces. Shred the chicken pieces with forks, or alternatively chop them into small half-inch cubes, and toss the chicken back into the crockpot. Add the egg noodles and parsley. Stir the noodles until they are covered in broth then cover the crock again for 20+ minutes, until the noodles are al dente. Serve warm.