Nothing beats a big pot of this classic soup bubbling away all day in the slow cooker. Bone-in chicken thighs simmer low and slow with carrots, celery, onion, and garlic until they're fall-apart tender, giving the broth a deep, savory flavor that comes together with almost no hands-on effort. Fresh thyme, parsley, and a bay leaf keep the seasoning simple and homey, while the noodles get added at the end so they stay tender without turning mushy. Once the chicken is shredded and stirred back in, you're left with a hearty, comforting bowl that tastes like it took all day, because it did. A sprinkle of fresh parsley on top finishes it off perfectly. It's an easy, satisfying dinner that works well for a dairy free household without any extra fuss.
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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.
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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