February Cooking -- Chicken Noodle Soup

This is so good and so easy. 

Chicken Noodle/Rice Soup

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

1/8 teaspoon red pepper flakes

8 cups low sodium chicken broth

2 bay leaves

1 1/2 cup uncooked egg noodles or 3/4 cup uncooked rice

1/2 cup frozen peas

Parsley if desired

Dry chicken thighs and season with salt and pepper. Brown thighs in hot oil well on both sides, 6-8 minutes. Transfer to plate. 

Add carrots, celery, and onion to pan and cook over medium heat until softened, 7-8 minutes. Stir in garlic, tomato paste, thyme, and red pepper. Stir in 1 cup of broth, scraping up any browned bits. Transfer to slow cooker. 

Stir remaining broth and bay leaves into slow cooker. Nestle browned chicken with any accumulation juices into slow cooker. 

Cover and cook 6 hours on low.  Add rice or noodles and peas during last 30 minutes of cooking. Remove chicken thighs to a cutting board and shred. Return chicken to slow cooker. Remove bay leaves. Garnish with parsley if desired. 

Serves 6-8.