Slow Cooker Chicken Noodle Soup
Ingredients
8 ounces carrots, sliced 1/4 inch thick (about 4 large carrots)
Celery if desired (we like without)
1/4 onion, not diced
2 large sprigs parsley or 1 tsp dried parsley (dried works well)
1/4 tsp dried thyme
1 bay leaf
2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
9 cups low-sodium chicken broth (use 3 chicken bouillons, it will usually have celery and salt in it)
6 ounces wide egg noodles (about 4 cups)
1/2c barley (not required but makes it much better)
Freshly ground black pepper
Instructions
Add the carrots (and celery) to the slow cooker. Add the onion, parsley, thyme, and the bay leaf.
Put chicken thighs on top of the vegetables. Add the chicken broth. Cover, and cook on low for 7 hours.
After 5h 45m of cooking, add barley (rinsed)
Cook the noodles independently per instructions on the package. Do NOT add them to the soup as they will soak in the broth and will not retain their texture.
15 mins before the soup is ready, take out the chicken. Remove and discard the chicken skin and bones and shred the chicken (use hand blender if available).
When everything is done cooking, remove bay leaf, parsley, thyme and onion, and add the shredded chicken.
Taste, and add more salt + pepper as needed.
Serve by placing the desired quantity of noodles in a bowl and then adding the soup. Store the noodles and soup separately in the fridge and serve by combining the two as desired.