Slow-Cooker Chicken Noodle Soup

Name: Slow-Cooker Chicken Noodle Soup
Yield: Serves 8-10
Ingredients: 6 , bone-in, skin-on chicken thighs (about 3 pounds); , Salt and pepper; 1 tablespoon, unsalted butter; 6 , carrots, peeled and sliced into 1/2-inch rounds; 4 , celery ribs, sliced; 2 , onions, chopped; 4 , garlic cloves, minced; 1 teaspoon, dried thyme; 1/4 teaspoon, red pepper flakes; 12 cups, low-sodium chicken broth; 2 , bay leaves; 4 , bone-in, skin-on split chicken breasts (about 3 pounds); 2 cups, cooked egg noodle; 1 cup, frozen peas, thawed; 2 tablespoons, minced fresh parsley

Main Courses
Chicken
Slow Cooker
Soups

Appears in Cook's Country April/May 2008

Most chicken noodle soups from the slow cooker are watery graves for tough, stringy chicken. Making rich, meaty chicken noodle soup in the slow cooker requires handling the light and dark meat differently.

SERVES 8-10

TIME 4 to 4½ hours on low

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