One of my favorites!
Slow Cooker Chicken Noodle Soup
Ingredients
2 tbsp. olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
3 garlic cloves, chopped
Kosher salt and freshly ground black pepper
1/4 c. dry white wine (optional)
2 1/2 lb. bone-in, skinless chicken thighs
2 (32-ounce) containers chicken stock
2 1/2 c. uncooked wide egg noodles (about 4 ounces)
3 tbsp. chopped fresh flat-leaf parsley (optional)
2 tbsp. chopped fresh dill
2 tbsp. fresh lemon juice
Directions
Step 1 Heat oil in a 5 to 7 quart slow cooker using the sauté function or in a large pan over medium heat. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until softened and starting to brown, 8 to 10 minutes. Add wine and cook until reduced, 1 to 2 minutes.
Step 2 If necessary, transfer ingredients to slow cooker. Add chicken and stock. Season with salt and pepper. Cook until vegetables are tender and chicken is cooked through, 3 1/2 to 4 1/2 hours on high or 7 to 9 hours on low.
Step 3 Transfer chicken to a cutting board and shred with two forks. Discard bones; return meat to pot. Stir in noodles. Cook until noodles are just tender, 25 to 30 minutes on high and 50 to 60 minutes on low. Stir in parsley, dill, and lemon juice. Season with salt and pepper.
YIELDS: 4 - 6 servings
PREP TIME: 20 mins
TOTAL TIME: 4 hrs 20 mins
