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Slow Cooker Chicken Noodle Soup

Source of Recipe

Food Network


Recipe Introduction

"This slow cooker version of the classic soup is super easy to make. We used chicken thighs because they're less expensive than breasts and tend not to dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end."

Recipe Link: https://tinyurl.com/2446wu92

List of Ingredients

â—¦ 8 ounces carrots, sliced ¼ inch thick (about 3 large carrots)
â—¦ 6 ounces celery, sliced ¼ inch thick (about 5 large stalks)
â—¦ ¼ small onion, peeled and root end intact
â—¦ 2 large sprigs parsley, plus ¼ cup chopped leaves
â—¦ 2 large sprigs thyme
â—¦ 1 bay leaf
â—¦ Kosher salt
â—¦ 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
â—¦ 8 cups low-sodium chicken broth
â—¦ 6 ounces wide egg noodles (about 4 cups)
â—¦ 1 to 2 tablespoons freshly squeezed lemon juice
â—¦ Freshly ground black pepper


Recipe

Toss the carrots and celery together in the slow cooker. Add the onion, parsley sprigs, thyme, bay leaf and 1 teaspoon salt.

Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.

While the noodles cook, remove and discard the chicken skin and bones and shred the chicken—it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

Makes 6 to 8 servings