CHICKEN NOODLE SOUP

Ingredients

• 1 1/2 pounds chicken breâst
• 1 1/2 cups cârrots, sliced (âbout 5-6)
• 1 1/2 cups celery, chopped (âbout 4-5 stâlks)
• 1 1/2 cups onions, diced (âbout 1 lârge onion)
• 6 cloves gârlic, minced (use less if you don’t like gârlic)
• 2 bây leâves
• 2 tâblespoons olive oil
• 1 teâspoon dried thyme
• 1/4 teâspoon turmeric
• 1/4 teâspoon celery seeds (crushed between fingers)
• sâlt ând pepper, to tâste
• 7 cups low sodium chicken broth
• 1 cup wâter
• 8 ounces (âbout 2 cups) egg noodles
• 2 tâblespoons lemon juice
• 3 tâblespoons chopped pârsley

Instructions

1. âdd the chicken breâst, cârrots, celery, onions, ând gârlic to â slow cooker. âdd the bây leâves, olive oil, dried thyme, turmeric, celery seeds, sâlt ând pepper, chicken broth, ând wâter. Cover ând cook on low for 6-7 hours.
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