Artificial Food Coloring Free Gluten Free Crockpot Chicken Noodle Soup
Total time6 hr 30 min
Prep time15 min
Cook time15 min
4.7(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs
- 3 medium carrots, peeled and sliced into Ā¼-inch rounds
- 3 stalks celery, sliced into Ā¼-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- Ā½ tsp dried rosemary
- 1 bay leaf
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 6 oz gluten free egg noodles
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Place the chicken thighs in the bottom of a 6-quart slow cooker. Add the carrots, celery, onion, and garlic on top of and around the chicken.
- 2
Pour the chicken broth over the vegetables and chicken. Add the dried thyme, dried parsley, dried rosemary, bay leaf, salt, and black pepper. Stir gently to distribute the seasonings.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!