Easy Slow Cooker Chicken Noodle Soup

This is an easy slow cooker chicken noodle soup, simple, flavorful and comforting with minimal hands on time! The fresh herbs and parmesan rind should be removed after cooking. The parmesan rind, although optional, is my secret weapon for a rich tasting broth! If you do not like your soup as packed with noodles as my family does, feel free to add half of the amount I suggested.

Course slow cooker, Soup

Prep Time 5 minutes

Cook Time 6 hours

Total Time 6 hours 5 minutes

Servings 10 servings

Author With Two Spoons

Ingredients

2 cups carrots peeled and chopped (4-5 large carrots)
2 cups onions peeled and chopped (1 large yellow onion)
1 cup celery chopped (2 large ribs of celery)
3 cloves of garlic minced
4 stems fresh thyme
2 bay leaves
2 sage leaves
1 parmesan rind I usually cut about 1/2 inch from the end
2 pounds boneless skinless chicken thighs, trimmed
2 teaspoons salt divided (the amount of salt will need to be adjusted depending on the amount of salt in your broth)
1/2 teaspoon pepper
8 cups broth chicken, turkey, or vegetable
12 ounces egg noodles you can use half of this amount if you would prefer less noodles

Instructions

In a 6 or 7 quart Slow Cooker layer the carrots, onions, celery, garlic, herbs, parmesan rind, chicken thighs (whole), salt and pepper.
Pour the broth into the slow cooker.
Turn the slow cooker to low for 6-8 hours, or high for 4 hours.
When you are ready to eat, remove the chicken thighs and herbs with a slotted spoon, chop the chicken to bite sized pieces and set aside, discard the herbs.
Pour noodles into the hot soup. Continue to cook soup for 1/2 of the cooking time on the noodle package (3-4 minutes).
Turn off of the heat, remove the slow cooker insert to allow the soup to begin to cool (don't worry, the noodles will continue cooking).
Add the chopped chicken back to the soup.
Taste and add additional salt as necessary.
Ladle into bowls and serve with crackers or a crusty bread.