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For a tasty soup, start with: - 1 pound boneless, skinless chicken thighs - 4 cups chicken broth - 1 cup water The chicken thighs add rich flavor and tender meat. The broth and water create a warm base. Next, add some crunch and color with: - 1 large carrot, thinly sliced - 1 stalk celery, finely chopped - 1 small onion, diced - 2 cups fresh spinach leaves These veggies bring great nutrients and texture to the soup. The carrot adds sweetness, while celery and onion provide depth. Spinach adds a fresh touch at the end. Finally, we need some flavor boosts: - 3 cloves garlic, finely minced - 1/3 cup honey - 2 tablespoons soy sauce (or tamari for gluten-free options) - 1 teaspoon ground ginger - Salt and pepper, to taste - Fresh parsley, chopped, for garnishing Garlic gives a nice aroma. Honey adds sweetness, while soy sauce brings umami. Ground ginger adds warmth. Finish with parsley for a fresh look and taste. These ingredients work together to create a comforting bowl of soup. Each one plays an important role in the final dish. Start by placing 1 pound of boneless, skinless chicken thighs in the slow cooker. This is the base of your soup. It’s important to arrange them evenly. This helps them cook well. In a bowl, mix 4 cups of chicken broth, 1 cup of water, 3 minced garlic cloves, 1/3 cup of honey, 2 tablespoons of soy sauce, and 1 teaspoon of ground ginger. Whisk until the honey dissolves. This mix adds great taste to the chicken. Pour the broth mixture over the chicken thighs, making sure they are covered. Next, add in a large carrot, thinly sliced, along with a chopped stalk of celery and a diced small onion. These veggies make the soup hearty. Season with salt and pepper to taste. Gently stir to mix without disturbing the chicken too much. Cover the slow cooker. Cook on high for 3-4 hours or low for 6-7 hours. The chicken will become soft and easy to shred. After cooking, use tongs to take the chicken thighs out. Place them on a cutting board. Shred the chicken using two forks until it’s in small pieces. Return the shredded chicken to the slow cooker. Now, add 1 cup of egg noodles and 2 cups of fresh spinach leaves. Stir everything together well. Cover the pot again. Cook on high for another 15-20 minutes until the noodles are soft. Taste the soup, and add more salt or pepper if needed. Finally, serve hot with some fresh parsley on top for color and flavor. Enjoy your soup! To get tender chicken, use boneless, skinless chicken thighs. They stay juicy during cooking. If you prefer chicken breasts, they can work too, but watch the cook time. Overcooking can dry them out. The best way to check is to shred the chicken with forks. It should fall apart easily. You can boost flavors with a few easy tweaks. Add a splash of lime juice for a zesty kick. Fresh herbs like thyme or basil can elevate your dish. If you like heat, try adding red pepper flakes. Adjust the honey to taste if you prefer a sweeter soup. Each of these changes can make the soup unique and special. Want to speed things up? Use the high setting on your slow cooker. It cuts the cooking time to 3-4 hours. You can also pre-cook the egg noodles on the stove. Just add them to the slow cooker at the end. This way, the soup is ready to serve in no time. Always taste and adjust your seasonings before serving! {{image_4}} You can switch out chicken thighs for other meats. Try boneless chicken breasts for a leaner option. If you want to go meatless, use firm tofu. Just make sure to cut it into cubes. For a heartier flavor, consider using shredded beef or pork. Each protein will bring its own taste to the soup. To make this soup gluten-free, choose tamari instead of soy sauce. Tamari gives you that same rich umami flavor without gluten. You can also use gluten-free egg noodles. They cook well and keep the dish satisfying. Always check labels to ensure all ingredients are gluten-free. Feel free to get creative with your vegetables. Add bell peppers for sweetness and color. Zucchini can add a nice texture, too. You can even toss in some peas or corn for a pop of flavor. For a green boost, add kale or Swiss chard along with the spinach. Adjust the cooking time if you add harder veggies. This way, they cook through and stay tender. After making your slow cooker honey garlic chicken noodle soup, let it cool. Pour it into an airtight container. Store it in the fridge for up to four days. This soup tastes great even after a day or two. The flavors blend nicely over time, making it a perfect meal prep option. If you want to store the soup longer, freezing is a great choice. First, let the soup cool completely. Then, use freezer-safe bags or containers. Leave some space at the top, as the soup may expand when frozen. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot and heat on low until hot. Stir it often to ensure even heating. For the microwave, place the soup in a safe bowl and cover it. Heat in short intervals, stirring in between, until hot. Always check the temperature before serving. Enjoy your delicious soup anytime! Yes, you can use frozen chicken thighs. Just add about an hour to the cooking time. Make sure to check that they are fully cooked before shredding. Frozen chicken works well, but it may release more liquid. This can make your soup a bit brothier. If you don’t have egg noodles, you can use other pasta. Small shapes like macaroni or fusilli work great. You can also try rice or quinoa as a substitute. Just adjust the cooking time as needed, since different grains cook at different speeds. You know the chicken is fully cooked when it reaches 165°F. Use a meat thermometer for accuracy. The chicken should shred easily with a fork. If it feels tough, give it more time to cook. This ensures your soup is tender and flavorful. This post covered the key parts of making a great dish: ingredients, steps, and tips. You learned how to prepare chicken and broth, choose the right veggies, and add tasty seasonings. These details help you cook a delicious meal. Exploring variations lets you make it fit your needs. Finally, our storage tips ensure your leftovers stay fresh. Keep these ideas in mind to make your cooking fun and easy. Enjoy each step as you create tasty dishes in your kitchen! Your cooking journey is now ready to begin.

Slow Cooker Honey Garlic Chicken Noodle Soup

Warm up with this deliciously comforting Slow Cooker Honey Garlic Chicken Noodle Soup! Filled with tender chicken thighs, fresh vegetables, and flavorful broth, this easy recipe is perfect for busy days. Just mix your ingredients, set the slow cooker, and let it do the work while you unwind. Click through for the full recipe and discover how to bring this tasty dish to your table effortlessly!
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Ingredients
  

1 pound boneless, skinless chicken thighs

4 cups chicken broth

1 cup water

3 cloves garlic, finely minced

1/3 cup honey

2 tablespoons soy sauce (or tamari for gluten-free options)

1 teaspoon ground ginger

1 large carrot, thinly sliced

1 stalk celery, finely chopped

1 small onion, diced

1 cup egg noodles

2 cups fresh spinach leaves

Salt and pepper, to taste

Fresh parsley, chopped, for garnishing

Instructions
 

Begin by placing the boneless chicken thighs in the bottom of your slow cooker. Arrange them evenly for even cooking.

    In a medium mixing bowl, whisk together the chicken broth, water, minced garlic, honey, soy sauce, and ground ginger. Ensure the honey is fully dissolved for a balanced flavor.

      Carefully pour the prepared broth mixture over the chicken thighs in the slow cooker, covering them thoroughly.

        Next, add the sliced carrots, chopped celery, and diced onion directly into the pot with the chicken. Distributing these vegetables evenly enhances their flavors.

          Season the mixture with salt and pepper to your preference, then stir gently to combine all ingredients without disturbing the chicken too much.

            Cover the slow cooker with its lid and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and tender enough to shred easily.

              Once cooking is complete, use tongs to remove the chicken thighs from the slow cooker and place them on a cutting board. Shred the chicken using two forks until it's in bite-sized pieces.

                Return the shredded chicken back to the slow cooker. Add the egg noodles and incorporate fresh spinach, stirring everything together for an even distribution.

                  Cover the slow cooker again and cook on high for an additional 15-20 minutes, or until the egg noodles are fully cooked and tender.

                    Taste the soup and adjust seasoning as needed, adding extra salt or pepper if desired to elevate the flavors.

                      Serve the soup hot, garnished with a sprinkle of chopped fresh parsley for a burst of freshness and color.

                        - Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings