Slow-Cooker Chicken Noodle & Vegetable Soup
INGREDIENTS
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2 litres (8 cups) water (or 1 liter/4 cups water and 1 liter/4 cups chicken broth)
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1 large carrot, cut into 6.35 mm (1/4") slices
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2 stalks celery, cut into 6.35 mm (1/4") slices
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1 medium onion, chopped
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1 bay leaf
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2 cloves garlic, minced
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2 mL (1/2 teaspoon) dried tarragon
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15 mL (1 tablespoon) salt
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2 mL (1/2 teaspoon) black pepper
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1-1.5 kg (2-3 pounds) bone-in, skin-on chicken pieces*
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500 mL (2 cups) uncooked narrow egg noodles
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50 mL (1/4 cup) fresh Italian (flat leaf) parsley, chopped
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*Tip: The chicken skin and bones add richness and depth of flavour to the broth, and the meat practically falls off the bone once it’s fully cooked. Buy a whole chicken cut up for a hearty, meaty soup, or use 2 split breasts for a lighter soup.
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