Here’s an old fashioned magical remedy for anyone who’s needing it!
Slow Cooker Chicken Noodle Soup Recipe
1 1/2 lbs boneless skinless chicken breasts
1 cup diced onions
1 cup chopped celery
1 1/2 cup diced carrots
1 1/2 teaspoons minced garlic
2 chicken bouillon cubes
Optional: 1/4- 1/2 teaspoon Tumeric
6 cups chicken broth
1 large bag egg noodles
Garnish: fresh chopped parsley
Add chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and Tumeric if using, to slow cooker.
Pour chicken broth over ingredients and cook on high for 3-4 hours or on low for 6-8 hours until chicken is cooked through.
Remove chicken from broth. Using two forks, shred the chicken then add back into the broth.
Next, add egg noodles and parsley if using and cook for an additional 10-15 minutes or until noodles are tender then serve.
You can use chicken thighs for this recipe if you would like to avoid breasts.
Also, you can replace the chicken broth with chicken stock for even more flavor.