Slow Cooker Chicken Noodle Soup
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 171
- Total Fat
- 2 grams
- Saturated Fat
- .5 grams
- Cholesterol
- 38 milligrams
- Sodium
- 940 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Protein
- 10 grams
- Sugar
- 2 grams
- Total: 8 hr 20 min
- Active: 25 min
Ingredients
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
Directions
- 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.