Slow Cooker Chicken Noodle Soup
Ingredients
- 2-3 pounds chicken parts
- 8 cups low sodium chicken stock
- 1 onion, diced
- 3 garlic cloves, minced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 leeks, chopped into half moons
- 1/2 teaspoon dried thyme or 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon kosher salt
- 2 cups pasta (rotini or macaroni are our faves)
- pepper to taste
- fresh parsley for topping (if desired)
- crackers to accompany
Instructions
- Place the first 10 ingredients in a slower cooker and set to low for 6 hours or high for 4 hours (the soup can remain in the slow cooker up to 8 hours on low at this point).
- After the soup has cooked for 3 hours (on high) or 5 hours (on low) remove the chicken from the slow cooker and set aside.
- Add the pasta into the slow cooker and cook for an additional 30 minutes or until tender. Do no overcook as the noodles will get soggy.
- While the pasta is cooking, remove the bones if necessary and shred the chicken into bite size pieces and add back into the soup.
- Garnish with chopped parsley and serve with crackers if desired.
Video
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