Old-Fashioned Chicken Noodle Soup

READY IN: 7hrs 20mins




  • Dry chicken thighs with paper towels and season with salt and pepper.
  • Heat oil in 12-inch skillet over med-high heat until just smoking.
  • Brown chicken thighs well on both sides, 6-8 minutes.
  • Transfer to plate, let cool slightly, and discard skin.
  • Pour off all but 1 tablespoon fat left in pan.
  • Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
  • Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
  • Stir remaining 7 cups broth and bay leaves into slow cooker.
  • Nestle browned chicken with any accumulated juice into slow cooker.
  • Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
  • Cover and cook until chicken is tender, 4-6 hours on LOW.
  • Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board.
  • Transfer chicken thighs to cutting board.
  • Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
  • Let soup settle for 5 minutes, then remove fat from surface using large spoon.
  • Discard bay leaves.
  • Cook egg noodles in boiling salted water until tender, then drain.
  • Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
  • Stir in parsley, season with salt and pepper to taste, and serve.