Slow Cooker Chicken Noodle Soup
Chicken Noodle Soup is the quintessential soup for winter and treating the common cold. And this Slow Cooker Noodle Soup is the best recipe when you need some warmth and comfort.
Equipment
- Slow Cooker
Ingredients
- 5 large carrots
- 5 large celery stalks
- 1 medium onion
- 1 large parsnip
- 1 tsp dried crushed rosemary or 2 sprigs of fresh rosemary
- 1 bay leaf
- salt to taste
- 2 lbs bone-in, skin-on chicken thighs
- 8 cups low-sodium chicken broth
- 6 ounces wide egg noodles
- 2 tbsp lemon juice freshly squeezed
- ground black pepper
Instructions
- Slice the carrots, celery, parsnips, and onion and add to the slow cooker. Then add the rosemary, bay leaf, and salt.
- Add the salt to the chicken thighs, rubbing under the skin. Place the thighs on top of the vegetables in the slow cooker. Then add the chicken broth over the chicken and vegetables.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. During the last 15 minutes, remove the chicken and stir in the noodles.
- Remove the chicken bones and skin and shred the chicken. When the noodles are done, remove the bay leaf and add the chicken back to the slow cooker. Then add the lemon juice and stir. Turn off the cooker.
- Add more salt and lemon juice to taste along with black pepper. Then it is ready to serve!
Notes
Enjoy it with some crusty bread. We had it with delicious garlic bread!
While I used dried rosemary because it was in my pantry already, try using 2 sprigs of fresh rosemary for even more rosemary flavor instead of dried. Just be sure to remove them after it is done cooking along with the bay leaf.
Nutritional information: 207 kcal, 17.4 grams of protein, 26.5 grams of carbohydrates, 3.2 grams of fiber, 5 grams of total fat, 653 mg of sodium
Nutrition
Calories: 207kcal
Tried this recipe?Let us know how it was!