Happy Sunday!  If you’re like me and do your meal prepping and grocery shopping on Sunday, be sure to include the fixings for this chicken noodle soup recipe as well as the Dorito casserole recipe I shared earlier in the week.  These are always in the rotation at Chez Slagel because they’re part of a select group of dinners that my whole family will happily eat.

I stumbled upon this crock pot variation of chicken noodle soup on Dixie Delight’s blog several years ago. https://dixiedelightsonline.com/blog  The lovely Amanda of Dixie Delights cites Southern Living as the source for the recipe.  You know it’s got to be good if it’s from Southern Living AND Amanda deemed it worthy of sharing.

Crock Pot Chicken Noodle Soup
Source: Southern Living

2 pounds bone-in chicken thighs, skinned and trimmed ***
3 medium carrots, cut into 1/2-inch pieces (1 1/4 cups)
1 celery root, cut into 1/2-inch pieces (2 cups)
1 medium leek, white and light green parts only, cleaned, chopped
2 garlic cloves, peeled and smashed
2 fresh thyme sprigs
2 fresh sage sprigs
1 fresh rosemary sprig
1 bay leaf
1 1/2 teaspoons table salt
1 teaspoon freshly ground black pepper
8 cups chicken broth
2 cups wide egg noodles
3 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice

1. Place chicken and next 11 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 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.

***Just like Dixie Delights, I chose to use skinless chicken breasts rather than thighs.  My family prefers the white meat flavor and I prefer not having to deal with bones.

This was the perfect dinner for a cold, wet and dreary January evening.