Slow Cooker Chicken Noodle Soup

Ingredients

• 2 Tbsp olive oil
• 1 yellow onion, diced
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup baby carrots
• 1-2lbs skinless chicken thighs
• 1 bay leaf
• 5 cups reduced sodium chicken broth
• 2 Tbsp fresh chopped dill
• 1 cup frozen peas and carrots, thawed
• 1 1/2 cup cooked vermicelli, broken into 3-inch pieces

Directions

1. In a large skillet, heat oil for 30 seconds on medium.
2. Add onion, 1/4 tsp salt, and pepper and saute for 5 minutes.
3. Add carrots; saute for 5 minutes.
4. In a large slow cooker, arrange chicken. Sprinkle with 1/4 tsp salt.
5. Top with carrots, onions, and bay leaf.
6. Add broth and cover on low for 6 hours.
7. Remove chicken from cooker, cool, and dice.
8. In the slow cooker with the broth, chicken, dill, peas and carrots, and vermicelli, cook on high for 10 minutes and then combine all ingredients to enjoy.
9. Guten Appetit!

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‹ Month of January

Slow Cooked Chicken Alfredo ›

Tagged with: Chicken, chicken broth, crock pot, crockpot, slow cooker, soup, thighs, vegetables
Posted in Chicken, Soup