Name: Classic Slow Cooker Chicken Noodle Soup
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs boneless skinless chicken thighs; 3 medium carrots, sliced into rounds; 3 stalks celery stalks, sliced; 1 medium yellow onion, diced; 3 cloves garlic, minced; 8 cups low-sodium chicken broth; 3 sprigs fresh thyme; 1 tsp dried oregano; 6 oz wide egg noodles; 0.25 cup fresh parsley, chopped; 1 tbsp lemon juice

"This cozy slow cooker chicken noodle soup is the ultimate comfort food for chilly days or when you're feeling under the weather. Succulent chicken, aromatic vegetables, and silky egg noodles come together in a rich, homemade-style broth that tastes like it simmered all day."

1 Ingredients

Qty	Item
1.5 lbs 680 g	boneless skinless chicken thighs
3 medium 180 g	carrots, sliced into rounds
3 stalks 120 g	celery stalks, sliced
1 medium 150 g	yellow onion, diced
3 cloves 9 g	garlic, minced
8 cups 1.9 l	low-sodium chicken broth
3 sprigs 3 sprigs	fresh thyme
1 tsp 1 g	dried oregano
6 oz 170 g	wide egg noodles
0.25 cup 15 g	fresh parsley, chopped
1 tbsp 15 ml	lemon juice

2 Instructions

Place the chicken thighs, carrots, celery, onion, and garlic into the bottom of a 6-quart slow cooker.

Pour in the chicken broth and add the thyme sprigs and dried oregano. Season with salt and black pepper to taste.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

Remove the chicken thighs from the slow cooker and transfer to a cutting board. Discard the thyme sprigs. Using two forks, shred the chicken into bite-sized pieces.

Return the shredded chicken to the slow cooker and stir in the egg noodles.

Cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.

Stir in the fresh parsley and lemon juice. Adjust seasoning with additional salt or pepper if needed, and serve hot.

·
Use chicken thighs instead of breasts for a more flavorful and tender result that won't dry out during slow cooking.
·
To prevent the noodles from getting mushy if you plan to have leftovers, cook the noodles separately and add them to each bowl when serving.
·
A squeeze of fresh lemon juice at the end brightens the entire soup and cuts through the richness of the broth.
·
If the soup gets too thick after sitting, simply add a splash of extra broth or water when reheating.

? Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but keep in mind that breast meat can dry out more easily. We recommend checking them at the 3-hour mark on high or 6-hour mark on low.

Can I freeze this soup?

Yes, you can freeze it, but it is best to freeze the soup without the noodles. Add fresh noodles when you reheat the soup to maintain the best texture.

How long does this keep in the fridge?

Stored in an airtight container, this soup will stay fresh for up to 3-4 days in the refrigerator.

Can I add other vegetables?

Absolutely! Parsnips, peas, or kale make great additions. Add sturdier vegetables at the start and delicate greens at the very end.

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