Anti Inflammatory Slow Cooker Chicken Noodle Soup

Total time6 hr 45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Slow Cooker Chicken Noodle Soup

This soul-warming soup starts with bone-in chicken thighs simmered low and slow alongside carrots, celery, onion, and garlic until everything turns tender and deeply flavorful. A rich broth infused with thyme, parsley, and bay leaf forms the backbone of the dish, coaxing out a savory depth that only comes from hours of gentle cooking. Once the chicken is fork-tender, it's shredded right into the pot, soaking up every bit of that fragrant, herby broth. Fresh parsley scattered over each bowl adds a bright, peppery finish that wakes up the whole dish. Comforting, nourishing, and built on real, whole ingredients, it's a satisfying bowl that fits neatly into an anti-inflammatory kitchen.

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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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.

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