Sunday Slow Cooker Chicken & Herb Soup

There’s something sacred about a Sunday afternoon.
The house feels slower. The light softer. The kitchen quieter except for the steady simmer of something comforting on the stove.

This slow cooker chicken and herb soup has become one of those meals that feels like home — simple, nourishing, and meant to be shared around a table where everyone exhales.

Ingredients

• 2 boneless skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon rosemary
• Salt & pepper to taste
• 1 cup egg noodles (added at end)
• Optional: squeeze of fresh lemon before serving

Instructions

1. Place chicken breasts in the bottom of your slow cooker.
2. Add broth, carrots, celery, onion, garlic, and seasonings.
3. Cook on low for 6–7 hours (or high for 3–4 hours).
4. Remove chicken, shred gently with two forks, and return to pot.
5. Add egg noodles and cook an additional 20–30 minutes until tender.
6. Taste and adjust salt and pepper. Add a squeeze of lemon if desired.

Serve warm with crusty bread and quiet conversation.

Sometimes the simplest meals are the ones that bring everyone back to the table.