Crockpot Homestyle Chicken & Vegetable Soup

Ingredients

Instructions

0 of 6 steps complete

1. 1Place thawed chicken, carrots, celery, onion and garlic in a 6-quart slow cooker. Add broth, thyme, bay leaves, salt and pepper; stir gently.
2. 2Cover and cook on LOW for 5–6 hours until the vegetables are tender and the thickest part of every chicken thigh reaches 165°F. The displayed time estimates 6 hours; check with a food thermometer.
3. 3Transfer chicken to a board. Remove and discard bay leaves. Shred or cut chicken into bite-size pieces and return it to the hot broth.
4. 4During the last 15 minutes, cook noodles in a separate pot of boiling water according to package directions. Drain well. Keeping noodles separate prevents them from soaking up all the broth.
5. 5Stir parsley and lemon juice into the soup; taste and adjust salt. Divide noodles among bowls and ladle hot soup over them.
6. 6Refrigerate soup and noodles separately in shallow containers within 2 hours for up to 3–4 days. Reheat soup to 165°F before adding the noodles.