Slow-Cooker Chicken Soup (Print Version)
# Ingredients:
01 -
2 lbs bone-in chicken thighs, skinned and trimmed.
02 -
3 medium carrots, cut into 1/2-inch pieces.
03 -
1 celery root, cut into 1/2-inch pieces.
04 -
1 medium leek, white and light green parts only, chopped.
05 -
2 garlic cloves, peeled and smashed.
06 -
2 fresh thyme sprigs.
07 -
2 fresh sage sprigs.
08 -
1 fresh rosemary sprig.
09 -
1 bay leaf.
10 -
1 1/2 teaspoons table salt.
11 -
1 teaspoon black pepper.
12 -
8 cups chicken broth.
13 -
2 cups wide egg noodles.
14 -
3 tablespoons fresh parsley, chopped.
15 -
1 tablespoon fresh lemon juice.
# Instructions:
01 -
Place chicken and next 11 ingredients in 6-qt slow cooker.
02 -
Cover and cook on LOW for 6 hours until chicken and vegetables are tender.
03 -
Remove chicken, dice meat discarding bones. Return meat to cooker.
04 -
Add noodles and parsley. Cook on HIGH 15-20 minutes until noodles are tender.
05 -
Stir in lemon juice. Garnish with parsley and serve.
# Notes:
01 -
Can freeze without noodles.
02 -
Add noodles only at end to prevent mushiness.