This delicious and easy crockpot chicken soup is an easy healthy dinner to make on a lazy weekend afternoon or busy work night for your family. Tasty chunks of fresh vegetables and yummy egg noodles make this a big hit with kids.
PREP TIME 20 minutesminutes
COOK TIME 6 hourshours
TOTAL TIME 6 hourshours20 minutesminutes
YIELD 12servings
Ingredients
1tbspvegetable oil
3carrotspeeled and chopped medium
1onionminced
2celery ribschopped medium
3garlic clovesminced
1tbsptomato paste
2tspfresh time or 1/2 tsp dried
Sprinkle of red pepper flakes
8cupslow-sodium chicken broth
2bay leaves
2poundsbonelessskinless chicken thighs
1(16 oz) bag of egg noodles
1cupfrozen peas
2tbspfresh parsleyminced
Instructions
In a large skillet, heat the oil over medium-high. Add the carrots, onion, and celery and saute until softened, about 8 minutes. Stir in the garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in one cup chicken broth and scrape up browned bits from the bottom of the pan. Transfer the entire mixture to the slow cooker.
Pour the remaining 7 cups of broth and the 2 bay leaves into the slow cooker. Nestle the chicken thighs into the broth so they are submerged. Cover the pot and cook for 4 to 6 hours on low.
Using a slotted spoon or tongs, remove the chicken thighs and place them on a cutting board. Dice the chicken thighs and return to the soup pot.
Discard the bay leaves. Pour in the peas and let them heat through.
In a separate pot of salted boiling water, cook the egg noodles for just a minute less than the minimum time the package suggests. This will prevent them from getting overly mushy as they sit in the leftovers. Drain and stir into the soup.
Stir in parsley, season with salt and pepper to taste.