
Yesterday I made a batch of homemade chicken noodle soup in the crock pot. Sure I had to beg some carrots and 2 stalks of celery off of Girly Girl to make it, but man was it good.
I used to think Crock Pot meals were for busy days when there was no time to cook. But apparently not. Rolling out of bed at noon to toss a few ingredients in your crock pot then heading back to bed is totally acceptable.
And tasty too.
I present… Chicken Noodle Soup. Enjoy!

Ingredients
8 cups chicken broth
3 chicken breasts {I used boneless, skinless, frozen ones}
2 cups carrots, chopped
1 cup celery, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon Tapatio hot sauce {the HH loves this stuff!}
2-3 teaspoons salt
1 teaspoon fresh ground pepper
1/2 teaspoon chili powder
8 oz egg noodles, uncooked {I used No Yolks brand}
Directions
Toss all ingredients EXCEPT the egg noodles in a 6 quart crock pot, stir, and cook on low for 8 hours or high for 4 hours.
When the soup has finished cooking, remove the bay leaf and discard. Shred the chicken meat with a fork in the crock pot, add noodles, and cook soup {with noodles} for an additional 20 minutes.
Serve with a crusty chunk of bread.
My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker
My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
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