Slow-Cooker Chicken Noodle Soup | America's Test Kitchen

Ingredients

• 6 bone-in, skin-on chicken thighs (about 3 pounds)
• Salt and pepper
• 1 tablespoon unsalted butter
• 6 carrots, peeled and sliced into 1/2-inch rounds
• 4 celery ribs, sliced
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 12 cups low-sodium chicken broth
• 2 bay leaves
• 4 bone-in, skin-on split chicken breasts (about 3 pounds)
• 2 cups cooked egg noodle
• 1 cup frozen peas, thawed
• 2 tablespoons minced fresh parsley