Slow-Cooker Chicken Noodle Soup
From Cook's Country
Most slow-cooker chicken noodle soup recipes are watery graves for tough, stringy chicken. We wanted our Slow-Cooker Chicken Noodle Soup recipe to feature potent broth and tender meat. We found that keeping the skin on after browning our bone-in chicken thighs added valuable flavor to the broth. For a rich, full-bodied base, we used low-sodium chicken broth in place of the water favored in many slow-cooker chicken soup recipes. For moist, tender chicken breasts that cook in the same amount of time as the thighs, we omitted them from the browning step and wrapped them in foil to insulate against the heat of the slow cooker.
You will need a 6-quart slow cooker for this recipe. Do not cook this soup on high power or the chicken will be too tough. Three 32-ounce cartons of chicken broth will yield 12 cups.
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