Slow Cooker Chicken Noodle Soup
Total time6 hr 45 min
Prep time15 min
Cook time30 min
4.8(9)
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 →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced into ¼-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 cups wide egg noodles, uncooked
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 in the chicken broth. Add the dried thyme, dried parsley, 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!