Description
A comforting, slow-simmered chicken noodle soup featuring tender shredded chicken and a classic mirepoix of vegetables.
Ingredients
Scale
- 1.5 lbs bone-in chicken thighs
- 2 tablespoons olive oil
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 8 oz wide egg noodles
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Sear chicken in a skillet with oil until golden brown on both sides.
- Place diced onion, carrots, and celery into the slow cooker.
- Stir in minced garlic, salt, and pepper.
- Pour in chicken broth and place seared chicken on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred with forks, and return to the pot.
- Stir in egg noodles and cook on high for 15-20 minutes until tender.
- Stir in fresh parsley and serve immediately.