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Slow Cooker Chicken Noodle Soup

Course Main Course
Prep Time 20 minutes
Cook Time 6 hours
Servings 8 people

Ingredients

  • 1 lbs chicken (breasts, thighs, or drumsticks).
  • 8 cups (2000ml) chicken stock, or bone broth
  • 6 tbsp fresh Italian seasoning, or 1 bunch each of fresh thyme, rosemary, and parsley, or 4 tbsp dried Italian seasoning
  • 2 bay leaves fresh or dried and torn
  • 1/2 sweet onion, chopped
  • 8 garlic cloves, chopped
  • 2 carrots, sliced
  • 1 leek, sliced (or 2 celery stalks, sliced)
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 cup (225g) English peas
  • 3 cups (225g) egg noodles
  • salt and pepper to taste

Instructions

Cook the soup

  1. Place the chicken at the bottom of a 6 quart slow cooker.

  2. Add the herbs, onion, garlic, carrots, leek, and chicken broth.

  3. Add the white wine vinegar and olive oil.

  4. Season liberally with salt and pepper.

  5. Cover the slow cooker and cook the soup on the "High" setting for 4 to 5 hours.

Add the remaining ingredients

  1. Remove the chicken from the soup and shred the meat. Remove the bones and place the shredded chicken back into the slow cooker.

  2. Add the peas and egg noodles, making sure the noodles are submerged into the broth or stock,

  3. Cover the slow cooker again and cook for one more hour.

  4. Turn off the heat and add salt and pepper to taste. Stir the soup.

  5. Allow the soup to cool for at least 15 minutes before serving.