Slow Cooker Chicken Thigh Soup
A hearty and comforting slow cooker soup made with tender chicken thighs, fresh vegetables, and aromatic herbs. Perfect for an easy weeknight meal or cozy lunch.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
6 bone-in, skinless chicken thighs
4 cups low-sodium chicken broth
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt
1 cup frozen peas
1 cup egg noodles
2 tablespoons olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add chicken thighs and brown on both sides, about 3 minutes per side. Remove and set aside.
Place diced carrots, celery, onion, and minced garlic into the slow cooker.
Add browned chicken thighs on top of the vegetables.
Pour chicken broth over the ingredients in the slow cooker.
Sprinkle dried thyme, parsley, rosemary, salt, and black pepper evenly over the soup.
Cover and cook on low for 6 hours.
About 30 minutes before serving, remove chicken thighs from the slow cooker and shred the meat with two forks, discarding bones.
Return shredded chicken to the slow cooker.
Add frozen peas and egg noodles to the soup. Stir to combine.
Cover and cook on high for an additional 30 minutes, or until noodles are tender.
Stir the soup, taste, and adjust seasoning if needed.
Serve hot.