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Copy LinkEasy Slow Cooker Chicken Noodle Soup
Servings: 4
Total Time: 8 hours 30 minutes
Ingredients
1 1/2 pounds bone-in skin-on chicken thighs
1 yellow onion, chopped
1 carrot, chopped
1 rib of celery, chopped
1 large garlic clove, minced
1/2 tsp dried thyme
1 bay leaf
salt & pepper
5 cups water
8 ounces uncooked egg noodles
1 TBSP fresh lemon juice
1/4 cup freshly chopped parsley
Directions
1. Place the chicken thighs in the bottom of a 3-quart slow cooker. Add the onion, carrot, celery, garlic, thyme, bay leaf, 1 tsp salt, 1/4 tsp pepper, and water to the slow cooker. Place a lid on the slow cooker and cook on LOW for 8 hours.
2. Transfer the chicken thighs from the slow cooker to a plate and use two forks to shred the chicken discarding the skin and bones.
3. Add the shredded chicken into the slow cooker along with the uncooked noodles. Stir to combine then place the lid back on the slow cooker and cook on LOW until noodles are tender, about 30 minutes.
4. Stir in the fresh lemon juice and parsley. Taste soup and season with additional salt & pepper if necessary.
2. Transfer the chicken thighs from the slow cooker to a plate and use two forks to shred the chicken discarding the skin and bones.
3. Add the shredded chicken into the slow cooker along with the uncooked noodles. Stir to combine then place the lid back on the slow cooker and cook on LOW until noodles are tender, about 30 minutes.
4. Stir in the fresh lemon juice and parsley. Taste soup and season with additional salt & pepper if necessary.
Perfect for a cold
The red pepper flakes give it a nice little kick of heat.