Photo: Iain Bagwell; Styling: Victor Protazio
Hands-on Time
20 Mins
Total Time
8 Hours 20 Mins
Yield
Makes 11 cups

No dish is quite as soothing as a hearty bowl of chicken noodle soup. Slow cookers couldn't have made the road to comfort any easier: Simply toss in the ingredients, switch on, and then walk away. We love old-fashioned, wide egg noodles for this recipe. To make sure they aren't mushy and overcooked, don't leave them in the slow cooker any longer than 10 minutes.

How to Make It

Step 1

Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.

Step 2

Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.

Chef's Notes

We tested with Swanson 100% Natural Chicken Broth.

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