Xanthan Gum Free Gluten Free Crockpot Chicken Noodle Soup
Total time6 hr 30 min
Prep time15 min
Cook time15 min
4.7(26)
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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.
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