Slow Cooker Chicken Noodle Soup

This recipe is adapted from Slow Cooker Revolution by America's Test Kitchen.  

6 boneless, skinless chicken thighs

Salt and pepper

1 tablespoon vegetable oil 

3 carrots, chopped medium

2 celery ribs, chopped medium

1 onion, minced

3 cloves garlic, minced

1 tablespoon tomato paste 

1/2 teaspoon dried thyme (or 2 teaspoons fresh)

1/8 teaspoon red pepper flakes

8 cups chicken broth

2 bay leaves

2 cups wide egg noodles

1 cup frozen peas

Dry chicken with paper towels and season with salt and pepper. Heat oil in 12 inch skillet over medium heat until very hot. Brown chicken thighs well on both sides, about 6-8 minutes. Transfer to plate. 

Pour off all but 1 tablespoon fat left in pan. Add carrots, celery, onion, garlic, tomato paste, thyme, and red pepper flakes and cook over medium heat until onions are softened, 7-10 minutes. Stir in 1 cup chicken broth, scraping up any browned bits. Transfer to slow cooker. 

Stir in remaining 7 cups broth and bay leaves. Nestle browned chicken with any accumulated juices into slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low. Add peas 1 hour before the end of cooking time. 

Transfer chicken to cutting board and shred into bite sized pieces. Discard bay leaves.  

Add shredded chicken back into slow cooker. 

Cook noodles in boiling, salted water until tender. Place the noodles in individual bowls and ladle soup over them. I do not add the noodles to the soup pot because they absorb too much of the juice and become gummy. 

Season with salt and pepper as desired. 

Makes about 6 servings.  I usually freeze at least 2 servings.  

Instead of noodles you can cook rice and make a delicious Chicken and Rice Soup.