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.
Equipment
- 1 Slow Cooker
- 1 Chef's knife
- 1 Cutting Board
- 1 Ladle
- 1 Measuring Spoons
Ingredients
Main
- 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
Instructions
- 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.
Notes
The use of bone-in, skin-on chicken thighs is excellent for slow cooking as they impart more flavor and moisture, preventing dryness. Adding herbs like parsley and thyme as sprigs allows for easy removal and prevents over-infusion. Be mindful to add the wide egg noodles only during the last 15 minutes of cooking; this prevents them from becoming mushy and overcooked. The lemon juice added at the end is vital for brightening the soup's flavor, so adjust to your preference. Always taste and adjust salt and pepper before serving for perfect seasoning. The small piece of onion with root intact provides subtle aromatic depth and is easily removed.