There is nothing better than coming home to a delicious pot of homemade slow cooker chicken noodle soup. You'll love this elevated classic chicken soup recipe with herbs, tomatoes, and a hint of lemon - total comfort food.
¾poundboneless skinless chicken thighs(cut into 1" pieces)
1(14-ounce)can diced tomatoes(do not drain)
16ounceschicken broth
1teaspoondried thyme
1teaspoondried dill
1 to 2 tablespoonsfreshly squeezed lemon juice(start with 1 tablespoon and add more if needed)
1cupuncooked egg noodles
salt and pepper to taste
Instructions
In a medium skillet over medium-high heat, melt butter. Add onions and saute until golden and soft.
Transfer the onions and butter to the slow cooker. Add in the remaining ingredients (except peas, egg noodles, salt and pepper).
Cover and cook on low for 6 to 7 hours or until the chicken is done (no longer pink in the center).
Add egg noodles and cook until noodles are tender and peas are cooked through, about 12 to 15 minutes. Add more lemon juice if needed. Salt and pepper to taste.
Notes
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VARIATIONS: Use ditalini, alphabet, or macaroni pasta; chopped fresh green beans may be added; a can of drained and rinsed white beans can be substituted for the pasta; for a little spice, use diced tomatoes with green chiles.
TIMESAVER: While you will lose some flavor, if you're in a hurry, you can skip browning (caramelizing) the onions; Use store-prepared chopped onions, carrots, and celery.
SERVING SUGGESTIONS: Serve with crusty bread or crackers and a fresh green salad with a favorite salad dressing.