Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 medium carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 cups (1.9L) chicken broth, low sodium preferred
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 8 oz (225g) egg noodles
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt to taste
  • Optional: 1 tbsp lemon juice

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sear the chicken on both sides until lightly browned. This adds flavor.
  2. Place onion, carrots, celery, and garlic in the slow cooker. Top with seared chicken (or raw chicken).
  3. Pour chicken broth over the ingredients. Add thyme, rosemary, pepper, and bay leaf.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
  5. Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
  6. Stir in egg noodles. Cook on high for an additional 15-20 minutes, or until noodles are tender.
  7. Remove bay leaf. Stir in salt to taste and lemon juice (if using). Garnish with fresh parsley before serving this slow cooker chicken noodle soup.