Soulful Chicken Soup Source: Southern Living January 2016 Course: Soups/Stews Cuisine: American Food Group: Poultry Serves: 6 |
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Ingredients
| 2 pound(s) bone-in chicken thighs, skinned and trimmed |
| 5 medium carrots, cut into 1/2-inch pieces |
| 2 cup(s) celery, cut into 1/2-inch pieces |
| 1 medium leek, white and light green parts only, cleaned, chopped |
| 2 clove(s) garlic, peeled and smashed |
| 2 fresh thyme sprigs |
| 1 bay leaf |
| 1-1/2 teaspoon(s) salt |
| 1 teaspoon(s) pepper |
| 8 cup(s) chicken broth |
| 2 cup(s) wide egg noodles |
| 3 tablespoon(s) finely chopped fresh parsley |
| 1 tablespoon(s) fresh lemon juice |
Instructions
1. Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone. 2. Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley. |
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