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Slow Cooker Chicken Noodle Soup


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

  1. Combine all ingredients, except noodles, in crockpot.
  2. Cook on “low” setting for 6-8 hours or until chicken is cooked through.
  3. 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 overnight or in morning in water.  Add to crockpot with broth and cook for 6-8 hours on low.  Cook with noodles for additional 15 minutes.
Serve with fresh cracked pepper, hard rolls, and a fresh garden salad.
Crockpot Chicken Noodle Soup
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