Slow Cooker Chicken Thigh Noodle Soup for Grownup Tastes

Today is National Noodle Day. Noodles have been around since the beginning of time. Okay, that’s not entirely true, but in China an earthenware bowl containing some well preserved noodles has been dated to 4,000 years old. Wow, that’s some old noodles!

You know me, I wanted to do something just a bit out of the box for National Noodle Day. When I think noodles, I think soup. Hey, what can I say – I’m a Campbell’s Soup Kid. Thank goodness as we get older, we outgrow that attachment to canned soups and begin to really appreciate the complexity of soups. Layers of flavors, textures and aromas all simmering together in a stock pot.

I love the fall and winter for soups. Soups bring us comfort and warm us all the way to our toes. I once thought soups must be complicated. Why else would we reach for a can rather than make it ourselves? Speed and convenience is why. Soups aren’t difficult, but there is more to a good soup than just popping open a can. There is chopping and simmering. But think about the aromas that will fill your kitchen. Yum! This soup is especially tasty because it uses chicken thighs rather than breast meat. Thighs bring a whole new dimension to the dish. Couple that with fresh Rosemary and a kiss of wine, we are talking Chicken Noodle Soup at its best.

Slow Cooker Chicken Thigh Noodle Soup
1 1/2 cups Baby Carrots, chopped
1/2 Onion, peeled and sliced
2 Celery Ribs, chopped
2 Garlic Cloves, minced
3 fresh Rosemary Sprigs
8 boneless, skinless Chicken Thighs
3 1/2 cups Chicken Stock
1/2 cup White Wine
Kosher Salt to taste
White Pepper to taste
2 cups Egg Noodles

Spray slow cooker with non-stick spray.

Dice carrots and place in the slow cooker. Cut onion in half from root to tip. Peel half of the onion, then cut into strips about 1/2 inch long, 1/4 inch wide, add to the slow cooker. Rinse and chop celery, add to the slow cooker. Mince garlic, sprinkle over the vegetables.

Place Rosemary over the vegetables. Arrange chicken on top of Rosemary and vegetables.

Add chicken stock and wine. Season with salt and pepper. Cover and cook on LOW for 8 hours.

Remove chicken from the pot, shred with two forks. Return shredded chicken to the slow cooker. Add egg noodles and cook on high for 20-30 minutes or until noodles are cooked through.

Serve with plenty of warm, crusty bread.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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