Ingredients:

  • 1.4 kg (3 pounds) bone-in, skin-on chicken thighs
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (about 150g)
  • 2 carrots, peeled and chopped (about 100g)
  • 2 celery stalks, chopped (about 100g)
  • 2 cloves garlic, minced
  • 8 cups (1.9 litres) chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 225g (8 ounces) egg noodles
  • 1/4 cup (60ml) chopped fresh parsley
  • Salt, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs until golden brown on all sides.
  2. Place chopped onion, carrots, and celery in the bottom of the slow cooker. Add minced garlic.
  3. Place the seared chicken thighs on top of the vegetables in the slow cooker. Pour in chicken broth.
  4. Add dried thyme, dried rosemary, black pepper, and bay leaf to the slow cooker.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through.
  6. Remove the chicken thighs from the slow cooker and place them on a cutting board. Let cool slightly, then shred the chicken with two forks, discarding the skin and bones.
  7. Stir the egg noodles and shredded chicken into the slow cooker.
  8. Cover and cook on high for another 15-20 minutes, or until the noodles are tender.
  9. Remove the bay leaf. Season with salt to taste. Garnish with fresh parsley before serving this Slow Cooker Chicken Noodle Soup.