This easy, homestyle chicken noodle soup will cure what ails ya.
Author:Kristin Schell
Prep Time:15 mins
Cook Time:6 hours
Total Time:6 hours 15 mins
Yield:12 1x
Category:dinner, lunch
Cuisine:comfort food
Ingredients
Scale
For the chicken:
2 lbs boneless, skinless chicken thighs
1 onion, chopped
3 stalks celery, chopped
4 cloves garlic
2 teaspoons thyme
1 teaspoon garlic salt
1 teaspoon fresh ground pepper
1 cup chicken broth
For the soup:
1 tablespoon olive oil
1 onion, chopped
3 stalks celery, chopped
4 carrots, peeled and chopped
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon fresh ground pepper
2 cups cooking broth from chicken (use all of the strained cooking broth)
6–8 cups water
2 cups cooked chicken (approximately 1/2 of the chicken you cook)
1 (12 oz) package fine egg noodles (I used Manischewitz)
Instructions
Place the onions, celery, garlic, and chicken in the slow cooker. Add the spices and chicken broth. Cook on low for 5-6 hours.
When chicken is cooked, remove from slow cooker. Strain the cooking liquid and reserve for soup. Discard cooked vegetables.
In a large pot, saute onions, celery and carrots in olive oil until the vegetables are soft. Add the spices.
Add the strained chicken broth and 6-8 cups of water to the vegetables. Simmer for 20-30 minutes.
Cut or shred 1/2 of the cooked chicken. Reserve the other half for another use. Add the chicken and noodles to the pot. Continue to simmer until the noodles are soft, about 4-6 minutes. You may need to add more water depending on how much liquid the noodles absorb.