When making chicken soup from scratch, a slow cooker is the perfect cooking method. A long, slow simmer time allows the ingredients’ flavor to develop fully.

Chicken Noodle Soup

CAL/SERV: 315

YIELDS: 6

TOTAL TIME: 8 HOURS 0 MINS

INGREDIENTS

• 8 c. water
• 4 medium carrots
• 4 medium stalks celery
• 1 small onion
• 2 bay leaves
• 1/2 tsp. dried thyme
• salt
• ground black pepper
• 1 whole Chicken
• 3 c. egg noodles

DIRECTIONS

1. In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.
2. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
3. While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.
4. Skim fat from soup and discard. Return chicken to soup to serve.

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