Slow Cooker Chicken Noodle Soup with Carrots and Thyme
Classic, cozy chicken noodle soup that mostly makes itself. Chicken thighs and vegetables simmer all day with thyme and bay leaf. At the end you shred the chicken and stir in egg noodles for a comforting weeknight bowl.
6 hrs 30 mins
6 servings
Ingredients
- 1 ½ pounds Chicken Thigh (Boneless Skinless)
- 3 Carrots, medium, peeled and sliced into coins
- 3 stalks of Celery, sliced
- 1 Yellow Onion, medium, diced
- 3 cloves of Garlic, minced
- 8 cups Low-Sodium Chicken Broth
- 1 teaspoon Dried Thyme, or 4 fresh thyme sprigs
- 2 Bay Leaves
- 1 teaspoon Kosher Salt, plus more to taste
- ½ teaspoon Black Pepper
- 3 cups Pasta (Egg Noodles), wide, about 6 ounces
- 2 tablespoons Parsley (Fresh), chopped
- 1 tablespoon Lemon (Juice), fresh, optional
Directions
- Put the carrots, celery, onion and garlic in a 6-quart slow cooker. Set the chicken thighs on top.
- Pour in the broth and add the thyme, bay leaves, salt and pepper.
- Cover and cook on LOW for 6 hours or HIGH for 3 1/2 hours, until the chicken shreds easily.
- Lift out the chicken, shred it with two forks and remove the bay leaves (and thyme stems if you used fresh).
- Return the chicken to the pot and stir in the egg noodles. Cover and cook on HIGH for 15–20 minutes, until the noodles are tender.
- Stir in the parsley and lemon juice, if using. Taste, add more salt if needed, and serve hot. If you plan to store leftovers, cook the noodles separately and add them to each bowl so they don't soak up all the broth.
