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1
Turn the slow cooker on to LOW then place the chicken inside and add the chicken broth. Cover while you prepare the other ingredients.
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2
Peel & cut the carrots into bite size pieces that are about an inch thick. This will guarantee that your carrots will be tender but not mushy at the end of the cook time. Slip into the slow cooker.
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3
Wash the celery stalks then slice into thin slices - or thicker if you enjoy the crunchy bite of celery. Add these to the slow cooker too!
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4
Chop up the onion into bite size pieces or smaller. The goal is smaller. How small is really up to you! Once you've decided and hacked the onion into bits, add these to the slow cooker.
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5
Get the leek under cool, running water. Rinse the dirt away and if necessary, peel away the soft outer leaves and discard them. Slice the leek into very thin slices, starting with the white end.
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6
I love using the light green bits but you can include as much of the leek as you like. Once you have your leek sliced to your liking, slip these bits into the slow cooker.
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7
Top off the soup with the garlic, thyme, basil and oregano then COVER and COOK on LOW for 4-6 HOURS until the chicken is cooked through and the carrots are easily pierced with the tip of a knife.
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8
Once your soup is ready, or within 15 minutes of your soup finishing, boil a pot of water to prepare the egg noodles. Cook them according to package directions then pour out the water and rinse the noodles under cold water to stop them from cooking further.
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9
To serve, ladle the soup into bowls, adding one drumstick per bowl. We like to set out a bowl of noodles and let each person serve their own noodles into their soup which keeps the noodles from getting too soggy and its a perfect way to store them for leftovers too! This way you can put them in a zip top bag, warm up the soup, add the noodles just after and you don't have soggy, HUGE noodles taking over your soup bowl.
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10
Enjoy!
