I did the following with 4 x chicken thighs (cut then browned), did the browning of the cut veges in a pan then the rest in the slow cooker. YUM!!!! I'm not even a soup person

Chicken Noodle Soup

1 whole Chicken Cooked
2 large Onions Peeled & Diced
2 large Carrots Peeled & Diced
2 stalks Celery Diced
1 clove Garlic Finely Chopped
2 litres Chicken Stock
1 small Swede Peeled & Diced
2 large Potatoes Peeled & Diced
1 sprig Thyme
1.5 cups Pasta Macaroni, Spirals or Fettucine
2 Tbsp Parsley Chopped
Sea Salt & Ground Pepper to taste

Remove the meat off the chicken carcass and dice or tear into thick chunks. Set aside.

Heat some oil in a large stock pot and add onion, carrots, celery and garlic and sauté for 3 minutes until the vegetables soften and start to brown.

Add the chicken stock, thyme, swede and potatoes and bring to a simmer, then simmer gently for an hour. Turn the heat up and bring it to a rapid simmer. Add pasta and chicken pieces and cook for another 15 minutes or until pasta is al dente. Stir through parsley and check for seasoning.

Serve with crusty bread.