Slow Cooker Chicken Noodle Soup

1. Prepare Ingredients:

   • Dice the carrots, celery, and onion, and mince the garlic.

2. Add Ingredients to Slow Cooker:

   • Place the chicken breasts (or thighs) into the bottom of your bella Slow Cooker.

   • Add the diced carrots, celery, onion, garlic, frozen corn (if using), thyme, parsley, bay leaf, salt, and pepper.

   • Pour in the chicken broth and water, ensuring all ingredients are submerged.

3. Set the Slow Cooker:

   • Manual Slow Cooker: Turn to Low for 7-8 hours or High for 4-6 hours.

   • Programmable Slow Cooker: Set to cook for 7-8 hours on Low or 4-6 hours on High, depending on your schedule.

4. Shred the Chicken:

   • About 30 minutes before the soup is done, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.

5. Cook the Noodles:

   • Add the egg noodles directly to the slow cooker for the last

     20-30 minutes

     of cooking. Stir occasionally to ensure they don’t clump.

6. Finish and Serve:

   • Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper if needed.

   • Ladle the soup into bowls and garnish with freshly chopped parsley.

7. Optional: Keep Warm:

   • Both slow cookers offer a Keep Warm setting, so the soup stays hot and ready to serve.

Tips:

• Make it Creamy: Add ½ cup heavy cream or a splash of milk during the last 10 minutes of cooking for a richer soup.

• Add More Veggies: Include diced zucchini, spinach, or green beans for extra nutrients.

• For Leftovers: Store in the fridge for up to 3 days or freeze for up to 3 months. If freezing, leave out the noodles and add fresh ones when reheating.