This is it: the ultimate feel-better soup. Whenever I or my husband is home sick I like to make a batch of slow cooker chicken noodle soup to lift our spirits in the morning. It’s amazing how one little dish can go such a long way, and if you are the one under the weather, it is an easy one to make even if you have to do so with a blanket over your shoulders.
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs, or a combination, cut into 1-inch cubes
- 2 cups finely diced carrots
- 1 cup finely diced onion
- 1 cup finely diced celery
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 bay leaf
- 6 cups chicken broth
- 4 ounces curly wide egg noodles
- Sliced scallions, for garnish
How to Make It
- In a 6-quart slow cooker, combine the chicken, carrots, onion, celery, garlic, parsley, thyme, poultry seasoning, salt, pepper, and bay leaf. Pour the broth over and stir, then cover and cook on Low for 6 hours.
- Add the egg noodles, cover, and cook for 10 to 15 minutes more, until the noodles are tender. Remove the bay leaf, taste, and season with salt and pepper as needed.
- Serve, garnished with scallions.