Slow-Cooker Chicken Noodle Soup

Name: Slow-Cooker Chicken Noodle Soup
Yield: Serves 8-10
Ingredients: 6 , bone-in, skin-on chicken thighs (about 3 pounds); , Salt and pepper; 1 tablespoon, unsalted butter; 6 , carrots, peeled and sliced into 1/2-inch rounds; 4 , celery ribs, sliced; 2 , onions, chopped; 4 , garlic cloves, minced; 1 teaspoon, dried thyme; 1/4 teaspoon, red pepper flakes; 12 cups, low-sodium chicken broth; 2 , bay leaves; 4 , bone-in, skin-on split chicken breasts (about 3 pounds); 2 cups, cooked egg noodle; 1 cup, frozen peas, thawed; 2 tablespoons, minced fresh parsley

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Appears in Cook's Country April/May 2008

SERVES8-10

TIME4 to 4½ hours on low

WHY THIS RECIPE WORKS

Most slow-cooker chicken noodle soup recipes are watery graves for tough, stringy chicken. We wanted our Slow-Cooker Chicken Noodle Soup recipe to feature potent broth and tender meat. We found that keeping the skin on after browning our bo...

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