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.
2 pounds bone-in chicken thighs, skinned and trimmed
3 medium carrots, cut into 1/2-inch pieces (1 1/4 cups)
1 celery root, cut into 1/2-inch pieces (2 cups)
1 medium leek, white and light green parts only, cleaned, chopped
2 garlic cloves, peeled and smashed
2 fresh thyme sprigs
2 fresh sage sprigs
1 fresh rosemary sprig
1 bay leaf
1 1/2 teaspoons table salt
1 teaspoon freshly ground black pepper
8 cups chicken broth
2 cups wide egg noodles
3 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
How to Make It
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.
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.
We tested with Swanson 100% Natural Chicken Broth.
We followed the directions precisely except substituted a few breasts for thighs. The broth was amazing (using Trader Joe's organic chicken broth as the base). The fresh herbs made the difference with this soup! We'll definitely make it again! YUM!
I couldn't get celery root at my local grocer so I used actual celery instead. I didn't have super high expectations because...well, it's chicken soup. But the flavor of this particular one is so comforting, yet deliciously bright from all of those fresh herbs. My whole family loved it (including 2 toddlers)!! And it couldn't have been easier to throw together. I can't wait to make it again!
I made this soup about 4 times this past winter because it was so good. Slow cooking with the bone in the chicken adds so much flavor. I added / substituted some of the ingredients on more than one occasion (e.g., added mushrooms one time, parsnips another time, used onions instead of leeks yet another time), Regardless of these changes, the soup still turned out excellent.
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