Slow Cooker Chicken Noodle Soup

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.]

Total Time:
8 hr 20 min
20 min
8 hr

6 to 8 servings

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

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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    Slow-Cooker Meals