Chicken noodle soup has always been everyone’s comfort food. Whenever I feel tired and just didn’t have the energy, I always make chicken noodle soup for dinner. It’s like your reward after a long day’s work- warm, tasty soup that gives you that comforting and relaxing feeling every time you take a sip. I usually make a simple homemade, no knead crusty bread to pair with this, along with a serving of green salad. Chicken noodle soup usually makes for a satisfying dinner, most especially if you’re with the ones you love.
See what our friends from Food Network have to say about this recipe:
“This slow cooker version of the classic soup is super easy to make. “
It’s definitely super easy because it’s a classic recipe that’s cooked in a slow cooker. You just have to put everything together and allow the slow cooker to do it’s magic. Isn’t that perfect?
Ingredients
Instructions
Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.
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Quick Tip: Chicken thighs are preferred for this because they don’t easily dry out. But you can use chicken breasts if you want.
Thanks again to Food Network for this amazing recipe.
