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Crock-Pot Chicken Noodle Soup


Crock-Pot Chicken Noodle Soup

This is one of the easiest recipes I make.  You can do all the prep work ahead of time and then throw it all in the crock-pot on your way out the door in the morning.  This recipe makes about 8 servings, great for freezing or sharing. Plus, it’s low-calorie.

The night before I make this soup I prepare everything and then store in the fridge in a large casserole dish.  I keep the chicken separate in a large Ziploc bag.

Night Before Prep

2 cups sliced carrots

2 cups sliced celery

1.5 cups chopped white onion

1 lb. chicken breast cubed

( You’ll also need Egg Noodles to finish the recipe, but not in the prep part )

I never follow exact measurements when cooking, those measurements are just my best guess as to how much I add of each thing, so feel free to alter according to your tastes.

In the morning before you leave place all the veggies and chicken in the crock-pot. 

In a separate bowl add 7 cups of water and a decent sized spoonful of each of these ingredients:  rosemary, celery seed, bay leaves, salt, thyme, and pepper.  Stir the water and herbs until it’s a uniform mix.  ( If you don’t want to bother measuring out all of these herbs yourself McCormick makes a “Slow-Cooker Chicken Noodle Soup” packet that you can mix with the water instead.  I’ve done this too and it tastes just as good. It definitely saves on time in the morning )  Whatever mixture you use, once it’s blended, pour over the chicken and veggies in the crock pot.

Cook on LOW for 8 hours.

When you return home add a cup of egg noodles to the mixture and cook on HIGH for about 10 minutes ( or until the noodles are soft ). 

Serve with crusty Italian bread and enjoy!


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