Crockpot Chicken Noodle Soup

golden clear chicken broth with medium egg noodles, coarse cooked chicken shreds, carrot rounds, celery and leek pieces with tiny chopped dill mixed through in an ordinary bowl, with no cream or garnish sprigs

Melissa Hart

Crockpot Chicken Noodle Soup

Bone-in thighs build the broth as they cook, giving this noodle soup more body than simply warming shredded rotisserie chicken in stock. Remove the bones and skin carefully before the noodles enter the crock. Dill and leek keep the finish clean and savory. The egg noodles cook directly in the hot broth near serving time, so make the amount you'll eat promptly instead of leaving the finished soup on warm for hours while the noodles keep swelling.

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Prep Time 20

Cook Time 7

Total Time 7 20

Servings: 6

Ingredients Method

Ingredients

2 lb bone-in chicken thighs skin removed before cooking
1 medium leek white and light-green parts sliced and washed
3 medium carrots cut into 1/4-inch rounds
2 celery ribs thinly sliced
2 garlic cloves crushed
7 cups low-sodium chicken broth
1 bay leaf
3/4 tsp fine salt
1/4 tsp black pepper
8 oz dry medium egg noodles
2 tbsp chopped fresh dill
1 tbsp fresh lemon juice

Method

Place skinless bone-in thighs, leek, carrots, celery, garlic, broth, bay leaf, salt and pepper in a 6-quart slow cooker. Cover and cook on low for 5 to 6 hours until the chicken reaches 165°F and is tender.
Transfer thighs to a clean plate, discard the bay leaf and skim excess fat from the broth. Remove and discard all bones and any remaining skin or cartilage, then pull the meat into coarse shreds.
Turn the cooker to high, cover and heat the broth for 15 minutes. Stir in dry egg noodles and cover again.
Cook on high for 20 to 30 minutes until noodles are tender, stirring once after 15 minutes to separate them.
Return chicken to the soup and heat covered for 5 to 10 minutes until it reaches 165°F. Stir in dill and lemon juice and serve immediately in 6 bowls.