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Crockpot: Soup Chicken Noodle
Prep Time:
20 minutes
Cook Time:
8 hours
Ingredients:
* 8 ounces carrots, sliced 1/4 inch thick (about 3 large carrots)
* 6 ounces celery, sliced 1/4 inch thick (about 5 large stalks)
* 1/4 small onion, peeled and root end intact
* 2 large sprigs parsley, plus 1/4 cup chopped leaves
* 2 large sprigs thyme
* 1 bay leaf
* Salt to taste
* 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
* 8 cups low-sodium chicken broth
* 6 ounces wide egg noodles (about 4 cups)
* 1 to 2 tablespoons freshly squeezed lemon juice
* Freshly ground black pepper
Instructions:
1. Toss the carrots and celery together in the slow cooker.
2. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
3. Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables.
4. Add the chicken broth.
5. Cover and cook on low for 8 hours.
6. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
7. While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own.
8. 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.
9. Taste and add more lemon juice and salt as needed.
10. Stir in a good amount of pepper and the chopped parsley and serve hot.
Notes:
1. We used chicken thighs because they're less expensive than breasts and tend not to dry out.
2. If you like, skip the noodles and stir in your favorite cooked grain at the end.
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