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Slow-Cooker Chicken Noodle Soup
Ingredients
  • 8 ounces carrots, sliced ¼ inch thick (about 3 large carrots)
  • 6 ounces celery, sliced ¼ inch thick (about 5 large stalks)
  • ¼ small onion, peeled and root end intact
  • 2 large sprigs parsley, plus ¼ cup chopped leaves
  • 2 large sprigs thyme
  • 1 bay leaf
  • Kosher salt
  • 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
  • 8 cups low-sodium chicken broth
  • 6 ounces wide egg noodles (about 4 cups)
  • 1 to 2 tablespoons freshly squeezed lemon juice
  • Freshly ground black pepper
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