Slow-Cooker Chicken Noodle & Vegetable Soup

By B1ondie

Ingredients

• 2 litres (8 cups) water (or 1 liter/4 cups water and 1 liter/4 cups chicken broth)
• 1 large carrot, cut into 6.35 mm (1/4") slices
• 2 stalks celery, cut into 6.35 mm (1/4") slices
• 1 medium onion, chopped
• 1 bay leaf
• 2 cloves garlic, minced
• 2 mL (1/2 teaspoon) dried tarragon
• 15 mL (1 tablespoon) salt
• 2 mL (1/2 teaspoon) black pepper
• 1-1.5 kg (2-3 pounds) bone-in, skin-on chicken pieces*
• 500 mL (2 cups) uncooked narrow egg noodles
• 50 mL (1/4 cup) fresh Italian (flat leaf) parsley, chopped
• Tip: The chicken skin and bones add richness and depth of flavour to the broth, and the meat practically falls off the bone once it’s fully cooked. Buy a whole chicken cut up for a hearty, meaty soup, or use 2 split breasts for a lighter soup.

Preparation

Step 1

Pour water (or broth and water) into slow cooker. Add carrot, celery, onion, bay leaf, tarragon, salt, pepper and chicken pieces. Cook according to slow cooker directions, on low for 8-10 hours or high for 4-5 hours. During the last 30 minutes of cooking, remove the chicken and add the noodles. While the noodles cook, remove the skin from the chicken and pull the meat off the bones. Discard skin and bones. Chop the remaining chicken into bite-sized pieces or shred it by hand or with a fork. Once noodles are tender, return chicken to slow cooker. Discard the bay leaf, then season with salt and pepper to taste. Stir in chopped parsley and serve.How to Freeze Soup: Cool soup completely to room temperature, then portion into freezer bags and freeze flat on baking sheets. Reheat gently before serving. Note: Noodles may plump up when reheated but don’t worry, they’ll taste just as good—if not better