This is absolutely the best chicken noodle soup I’ve ever had. The chicken is so tender from the crock pot, and the soup has a lot of flavor. You can also reduce the amount of broth and serve it as a chicken and noodle dish rather than soup.
You will need:
- 4 carrots, peeled and sliced
- 4 stalks celery, sliced
- 1 white onion, diced
- 3 boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried basil
- 1/2 cup white wine
- 1/2 tsp McCormick Perfect Pinch Garlic & Herb (Salt Free) Seasoning
- 64 oz chicken broth
- 12 oz extra wide egg noodles
Slice vegetables and put in crock pot. Place chicken breasts on top of vegetables and sprinkle with salt and pepper. Pour white wine over chicken breasts, then sprinkle dried basil on chicken. Cover and cook on high for 6 hours.
Remove chicken and cut or shred into chunks. Put chicken into a bowl, scoop vegetables out of crock pot and put them aside with chicken. Pour leftover juices into a large pot and add chicken broth. Turn on high and bring to a boil. Add egg noodles and cook 10 minutes, stirring occasionally. Scoop chicken and vegetables into the pot and add Perfect Pinch seasoning. Stir and cook on medium for 5 minutes. Serve with a side of crackers, warm bread and butter, or grilled cheese sandwiches.