Description
This comforting slow-cooked chicken noodle soup is a quintessential meal for busy families. By using succulent chicken thighs, fresh aromatic vegetables, and a savory broth simmered to perfection, this dish offers a restorative, homemade flavor. It is a true ‘set it and forget it’ recipe that keeps the tradition of soul-warming soup alive while fitting seamlessly into a modern, hectic lifestyle.
Ingredients
1.5 lbs boneless skinless chicken thighs
4 ribs celery, chopped
4 carrots, peeled and chopped
1 large onion, diced
4 cloves garlic, minced
8 cups high-quality chicken broth
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
2 cups wide egg noodles
Instructions
Place the raw chicken thighs, diced onion, carrots, celery, and minced garlic into the slow cooker.
Add the dried thyme, parsley, salt, and pepper.
Pour the chicken broth over the ingredients until everything is submerged.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Once the chicken is tender, remove the thighs carefully and shred them using two forks.
Return the shredded chicken to the pot.
Add the dry egg noodles to the crockpot and stir well.
Cover and cook on high for an additional 15 to 20 minutes until the noodles are tender.
Notes
Do not overcook the noodles, as they will get mushy if left in the slow cooker for too long after being cooked through. If you prefer to have leftovers for the next day, it is better to cook the noodles separately and add them to individual bowls before serving to prevent them from soaking up all the broth during storage.
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg