Ingredients
Scale
- 8 cups chicken stock
- 4 carrots, peeled, cut into 1/4-inch slices
- 3 celery, peeled cut into 1/4-inch slices
- 1 large sweet onion cut into quarters
- 1 clove of garlic minced
- 1 teaspoon fresh thyme, or, ½ teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 (3 ½) pound chicken, cut up
- 3 cups wide egg noodles, uncooked
Instructions
- In 4-1/2 to 6-quart slow-cooker, combine chicken stock, carrots, celery, onion, garlic, bay leaves, thyme, salt.
- 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 4-5 hours.
- Transfer chicken to cutting board. Discard bay leaves.
- Cook egg noodles according to package instructions.
- While noodles cook, remove and discard skin, fat and bones from chicken; shred meat, return chicken to slow-cooker.
- Add cooked noodles and blend well, serve hot.
- Prep Time: 30 min
- Cook Time: 5 hours
Keywords: chicken soup, noodle, chicken noodle soup, slow cooker, old-fashioned chicken noodle soup, chicken