slow cooker chicken noodle soup

slow cooker recipes are so simple and easy to – literally – set it and forget it… that is until you walk into the kitchen and smell whatever goodness you have brewing away, its so hard to not lift the lid for a closer peak!

so, with soup, stew and chili season in full swing, what better way to get the party started than with a twist on the classic ‘Chicken Noodle Soup’?!

i finagled this recipe from Real Simple, which im sure is just fine on its own, but you know me :0)

serves 6

6 boneless, skinless chicken thighs (or about 2 lbs of chicken pieces)
5 carrots, cut into 1/2 inch pieces
5 stalks celery, cut into 1/2 inch pieces
1 medium onion, diced
1 large shallot, minced
3 whole bay leaves
1 t. salt
1/4 t. pepper
1 t. Old Bay seasoning
1/2 c. corn or rice pasta (something small, I used elbows)
1/4 c. chopped fresh parsley

In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, shallots, bay leaves, 6 cups water, salt, pepper and Old Bay seasoning.
Cover and cook until the chicken is cooked through (high for 4 to 5 hours or low for 7 to 8 hours).
Twenty minutes before serving, transfer the chicken to a bowl and remove and discard the bay leaves.
If the slow cooker is on the low setting, turn it to high. Add the pasta to the slow cooker, cover, and cook until tender, 15 to 18 minutes.
Meanwhile, shred the chicken. When the pasta is cooked, stir the chicken into the soup along with the parsley.



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