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Homestyle Slow-Cooker Chicken Noodle Soup
Rachel Kim

Homestyle Slow-Cooker Chicken Noodle Soup

Chicken thighs, real broth and plenty of vegetables give this soup a solid base without condensed soup. Egg noodles go into the hot broth only after the chicken is pulled, which keeps them from swelling all day. Add more broth when reheating because the noodles continue to drink it overnight.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large yellow onion chopped
  • 4 carrots cut into 1/2-inch pieces
  • 3 celery ribs sliced
  • 3 garlic cloves minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 oz wide egg noodles
  • 1 tbsp fresh lemon juice

Method
 

  1. Season the chicken with the salt and black pepper and put it in a 6-quart slow cooker.
  2. Add the onion, carrots, celery, garlic, broth, thyme and bay leaf.
  3. Cover and cook on low until the chicken is tender and the vegetables are soft, 5 1/2 to 6 hours.
  4. Move the chicken to a bowl, discard the bay leaf and shred the meat.
  5. Switch the cooker to high, add the egg noodles and cook until tender, 15 to 25 minutes depending on the cooker.
  6. Return the chicken, stir in the lemon juice and taste the soup for salt before serving.