Slow Cooker Chicken Soup
Ingredients
- 4 lbs chicken thighs
- 8 cups chicken broth
- 1 large yellow onion chopped
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1 bay leaf bay leaf
- 1 cup egg noodles
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Place chicken, chicken broth, onion, carrots, celery, thyme, rosemary, pepper, and bay leaf in a slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Add egg noodles and cook for 15-20 minutes, or until noodles are tender.
- Remove bay leaf before serving. Garnish with fresh parsley.
