Crockpot Chicken Noodle Soup
This delicious and easy crockpot chicken soup is an easy healthy dinner to make on a lazy weekend afternoon or busy work night for your family. Tasty chunks of fresh vegetables and yummy egg noodles make this a big hit with kids.
Ingredients
- 1 tbsp vegetable oil
- 3 carrots peeled and diced
- 1 onion diced
- 2 celery ribs diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Sprinkle of red pepper flakes
- 8 cups chicken stock
- 2 bay leaves
- 2 pounds boneless skinless chicken thighs about 8 thighs
- 1/2 (16 oz) bag of egg noodles or your favorite soup noodle
- 1 cup frozen peas
- 2 tbsp fresh parsley minced
Instructions
- In a large skillet, heat the oil over medium-high. Add the carrots, onion, and celery and saute until the onions are translucent and the vegetables are softened, about 8 minutes.
- Stir in the minced garlic, tomato paste, dried thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in just one cup of the chicken stock and use it to scrape up the browned bits from the bottom of the pan. Transfer the entire mixture to the slow cooker bowl.
- Pour the remaining 7 cups of chicken stock and the 2 bay leaves into the slow cooker. Use a fork to open up the chicken thighs and nestle them into the broth so they are fully submerged.
- Cover the slowcooker and cook for 4 to 6 hours on LOW.
- Use a slotted spoon or tongs to remove the chicken thighs from the soup and place them on a cutting board. Dice the chicken thighs and return the meat to the Crockpot.
- Discard the bay leaves. Pour in the frozen peas and let them heat through while you cook the pasta.
- In a separate pot of salted boiling water, cook the egg noodles or your pasta shape of choice for a minute less than the minimum time the package suggests. This will prevent them from getting mushy as they sit in the leftovers. Drain the pasta and stir the noodles into the soup.
- Sprinkle the parsley over the soup and season it with salt and pepper to taste.