Slow Cooker Chicken Noodle Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	72%	281%
starch add	11%	19%
vegetables and beans	68%	39%
aromatics	24%	22%
fat	6%	1%
salt	0%	0%
acid	2%	0%

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

680 g	1 1/2 lbs boneless skinless chicken breasts or thighs
305 g	5 medium carrots (, peeled and chopped fairly thin (1 3/4 cups))
150 g	1 medium yellow onion (, finely chopped (1 1/2 cups))
160 g	4 stalks celery (, chopped fairly thin (1 1/4 cups))
12 g	3 - 5 cloves garlic (, minced)
41 g	3 Tbsp extra virgin olive oil
255 g	6 cups low-sodium chicken broth ((3 - 15 oz cans))
237 g	1 cup water
2 g	3/4 tsp dried thyme
1 g	1/2 tsp dried rosemary (, crushed)
1 g	1/2 tsp dried sage ((optional))
0 g	1/4 tsp celery seed (, finely crushed)
2 g	2 bay leaves
	Salt and freshly ground black pepper (, to taste)
76 g	2 cups uncooked wide egg noodles
25 g	1/4 cup chopped fresh parsley
15 g	1 Tbsp fresh lemon juice
	Saltine crackers or parmesan cheese (, for serving (optional))

Method: 8 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I've been making this recipe for 8 or 9 years, and I love it. I make it at least once every year, and I try to do it before one of us gets sick. I make it exactly as called for with few exceptions: 1) I use bone-in, skin-on chicken thighs. They're juicier (I t” — a cook, 5.0★

“All the ingredients have numbers plus . and number Am I reading it wrong? For instance 0.8 tsp should that read 1/8 tsp? 3.2 bay leaves? The soup did come out very tasty and I will make it again. The ingredient list just confuses me. Thank you ” — a cook, 5.0★