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Lunch / Dinner

Slow Cooker Chicken Noodle Soup

Chicken Noodle Soup is the ultimate comfort food. Whether you have a cold or not, it always soothes the soul. Bone-in, skin-on chicken breasts add more chicken flavor to the broth in this recipe, and the skin keeps the breasts moist as they slow cook. Don’t worry though, the skin gets removed after the meat is cooked. The flourish of scallions and lemon zest add extra layers of flavor. As simple to prepare as this soup is, it’s soon to become a family favorite.

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Ingredients

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Test Kitchen Tip

If you don't want to buy fresh thyme for the soup, substitute 2 teaspoons dried thyme leaves for 2 tablespoons fresh thyme.

Instructions

Heat oil in a skillet over medium-high. Add chicken, skin side down, and cook until brown, 3–4 minutes.

Combine broth, celery, carrots, onions, thyme, and bay leaves in a 4- to 6-qt. slow cooker; top with chicken breasts, skin side up. Cover slow cooker and cook chicken until fork-tender on high setting, 4 hours. Transfer chicken to a cutting board and allow to cool briefly.

Add noodles to the slow cooker, cover, and cook until tender, 10 minutes. Remove and discard skin, fat, and bones from chicken, then shred meat and add to soup. Season soup with salt and pepper. Top servings with scallions and zest.

Slice from the top of celery to add some of the leaves to the soup — they'll add mildly sweet and bitter flavor.

Slice from the top of celery to add some of the leaves to the soup — they'll add mildly sweet and bitter flavor.

Set the browned chicken breasts on top of the broth mixture. The bones will enhance the taste of the broth.

Set the browned chicken breasts on top of the broth mixture. The bones will enhance the taste of the broth.

Nutritional Facts

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