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Cook's Country Slow-Cooker Chicken Noodle Soup

6 (about 3 pounds)bone-in, skin-on chicken thighs
Salt and pepperto taste
1 tablespoonunsalted butter
6carrots, peeled and sliced into 1/2-inch rounds
4celery ribs, sliced
2onions, chopped
4 clovesgarlic, minced
1 teaspoondried thyme
1/4 teaspoonred pepper flakes
12 cupslow-sodium chicken broth
2 wholebay leaves
4 (about 3 pounds)bone-in, skin-on split chicken breasts
2 cupscooked egg noodles
1 cupfrozen peas, thawed
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Cook's Country Slow-Cooker Chicken Noodle Soup - Ingredients Continued

2 tablespoonsminced fresh parsley
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Cook's Country Slow-Cooker Chicken Noodle Soup - Instructions

Pat chicken thighs dry with paper towels and season with salt and pepper. Melt butter
in Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and cook
until skin is deep golden brown, about 8 minutes. Transfer to slow cooker.

Pour off all but 1 tablespoon fat from pot. Cook carrots, celery, and onions until
softened, about 5 minutes. Stir in garlic, thyme, and pepper flakes and cook until
fragrant, about 30 seconds. Add 1 cup broth to pot and scrape up any browned bits with
wooden spoon. Transfer vegetable mixture, bay leaves, and remaining broth to slow
cooker.

Season chicken breasts with salt and pepper and wrap in foil. Place foil packet in
slow cooker. Cover and cook on low until breasts are cooked through and thighs are
tender, 4 to 4-1/2 hours.

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Cook's Country Slow-Cooker Chicken Noodle Soup - Instructions Continued


Remove foil packet from slow cooker. Carefully open foil and transfer chicken breasts
to plate. Remove chicken thighs from slow cooker and transfer to plate. When cool
enough to handle, shred meat into bite-sized pieces, discarding skin, bones, and
excess fat.

Stir shredded chicken, cooked noodles, peas, and parsley into slow cooker. Cover and
cook until heated through, about 5 minutes. Discard bay leaves. Serve.

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