- 8
Ingredients
- HEAT:
- 2 Tbsp. olive oil
- 2 bone-in, skin-on chicken breasts, seasoned with salt and black pepper (1 1/2 lb.)
- COMBINE:
- 8 cups low-sodium chicken broth
- 2 1/2 cups sliced celery
- 2 cups sliced carrots
- 2 cups diced onion
- 2 Tbsp. fresh thyme leaves
- 2 dried bay leaves
- ADD:
- 8 oz. dry, curly, wide egg or kluski noodles
- Chopped scallions
- Minced lemon zest
Preparation
Step 1
Heat oil in a skillet over medium-high. Add chicken, skin side down, and cook until brown, 3–4 minutes.
Combine broth, celery, carrots, onion, thyme, and bay leaves in a 4- to 6-qt. slow cooker; top with chicken breasts, skin side up. Cover slow cooker and cook until chicken is 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. Garnish servings with scallions and zest.
Nutrition Information
Per serving: 273 cal; 29g protein; 29g total carbs; 3g fiber; 4g total fat (1g sat); 78mg chol; 255mg sodium