Make homemade Chicken Noodle Soup the easy way: in a slow cooker! It's the perfect comfort dish for cold nights, sick days or whenever you're craving soup.

Slow Cooker Chicken Noodle Soup

Place chicken, chicken stock, onions, celery, carrots, garlic, white pepper, 3/4 teaspoon salt, 2 thyme sprigs, sage, rosemary, and bay leaves in a 6-quart slow cooker. Cover and cook on HIGH 3 to 3-1/2 hours or until chicken reaches 165 degrees.

For noodles, whisk together whole eggs, egg yolks, oil, remaining 3/4 teaspoons salt, and nutmeg in a large bowl. Stir in 1 cup flour until smooth. Gradually stir in enough of the remaining 1 cup flour until dough just forms a ball and is still sticky.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a smooth dough that is no longer sticky, about 8 to 10 minutes. Place dough in a small bowl; cover with plastic wrap and refrigerate 30 minutes.

Turn chilled dough out onto a lightly floured surface. Roll to 1-inch thickness. Cut dough into 1/2-inch-wide strips using a sharp knife or pizza cutter; cut strips into 3-inch-long noodles. Twist noodles, if desired. Transfer to a baking sheet; let stand to slightly dry with chicken is cooking.

Transfer chicken from slow cooker to cutting board; cover to keep warm and set aside. Remove and discard herb sprigs and bay leaves. Add noodles to the slow cooker; cover and cook on HIGH 25 to 30 minutes or until noodles are tender.

Shred chicken breasts using 2 forks. Return chicken to slow cooker. Cover and cook 4 to 5 minutes or until heated through. Stir in parsley and lemon juice. If desired, garnish with additional thyme sprigs.