Crockpot Chicken Noodle Soup

🍲 CROCKPOT ROSEMARY-THYME CHICKEN NOODLE SOUP

Ingredients:

• 6 cups Swanson Unsalted Chicken Broth
• 1 bag (12–16 ounces) Great Value Frozen Mixed Vegetables
• 2 cups chopped or shredded cooked chicken
• 1 teaspoon Great Value Organic Thyme
• ½ teaspoon Great Value Organic Rosemary, gently crushed
• ½ teaspoon Great Value Organic Parsley
• ¼ teaspoon Great Value Organic Poultry Seasoning
• ¼ teaspoon Great Value Organic Ground Black Pepper
• 1 bay leaf
• 2–3 cups dry soup noodles
• 1 teaspoon fresh lemon juice
• Salt to taste, if desired

Directions:

1. Add the chicken broth, frozen vegetables, thyme, rosemary, parsley, poultry seasoning, black pepper and bay leaf to the crockpot.
2. Cover and cook on LOW for 5–7 hours or on HIGH for 3–4 hours.
3. Keep the cooked chicken refrigerated until you return home.
4. Remove and discard the bay leaf. Stir in the cooked chicken and dry soup noodles.
5. Cover and cook on HIGH for another 20–35 minutes, or until the noodles are tender. Very fine soup noodles may need only 10–15 minutes, so begin checking them early.
6. Stir in the fresh lemon juice just before serving. Taste and add a little salt only if needed.

RosemaryThyme Tip 🌿

Adding the noodles near the end keeps them from becoming too soft or soaking up too much of the flavorful broth. If you expect leftovers, you can also cook the noodles separately and add them to each individual bowl.

Home-grilled chicken will give you the lowest-sodium version, but rotisserie chicken is a wonderful time-saving option on a busy day.

Comforting, simple and ready when you need it—that is the beauty of crockpot cooking. 🏡💛

Fall in Love with Home Again. 🌿