No dish is quite as soothing as a hearty bowl of chicken noodle soup. Slow cookers have made this receipe much easier. To keep the wide egg noodles from being mushy or overcooked, do not leave therm in any longer than 10 minutes.
2 lbs. bone-in chicken thighs, skinned and trimmed
3 medium carrots, cut into 1/2 inch pieces (1 1/4cups)
2 cups of celery cut into 1/2 inch pieces
1 medium leek, white and light green parts only, cleaned, chopped
2 garlic cloves, peeled and smashed
1 fresh rosemary sprig
1 bay leaf
1 1/2 tsp. salt
1 tsp black pepper
8 cups chicken broth
2 cups wide egg noodles
3 Tbsp. finely chopped fresh parsley
1 Tbsp fresh lemon juice
1. Place chicken and next 9 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 for 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.