https://thefamilyfreezer.com/2017/01/03/crockpot-low-fat-all-natural-chicken-noodle-soup-panera-copycat/ Ingredients 1 pound boneless skinless chicken breasts, diced 1 small onion, diced 3 carrots, sliced 2 celery ribs, sliced (one cup) 1/2 teaspoon thyme 1/2 teaspoon celery seed 1/2 teaspoon turmeric 1 teaspoon sea salt 1 tablespoon cornstarch 32oz chicken broth (not needed until day of cooking) 2 cups wide egg noodles (not needed until day of cooking) Directions Combine all ingredients, except noodles, in crockpot. Cook on “low” setting for 6-8 hours or until chicken is cooked through. Add noodles for the last 15 minutes. To Freeze and Cook Later Label your freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal). Add all ingredients, except noodles and broth, to your bag. Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw in refrigerator ...
INGREDIENTS: 4 chicken breasts 1 yellow onion, chopped 1 1/2 cups chopped carrots 1 1/2 cups sliced celery 1/4 cup flat-leaf parsley, chopped 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon each of salt and pepper 8 oz. chicken-flavored cooking stock Two 10.5-oz. cans cream of chicken soup 1 1/2 cup frozen peas 1 1/2 cup frozen corn 16.3-oz. can big refrigerated biscuits (8 count) INSTRUCTIONS: Place chicken breasts in a large slow cooker. Add onion, carrots, celery, parsley, paprika, oregano, salt and pepper. Pour chicken stock and chicken soup over top. Stir mixture on top of chicken, cover crock pot and set to cook for 8 hours on Low or 4 hours on High heat. Thirty minutes before cook time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks and return shredded meat to crock pot. Add peas and corn, mix well, and let cook for the remaining 30 minutes. Bake biscuits in oven according to package dire...