Crockpot Chicken Noodle Soup
Everyone loves a chicken noodle soup. This one is packed with protein, veggies, and amazing flavors. This recipe makes 3 bags with 6 servings per bag.
Servings: 18
Equipment
- crockpot or slow cooker
Ingredients
- 12 medium carrots finely diced (4.5 cups)
- 12 large celery stalks finely diced (3 cup)
- 9 cloves garlic minced (6 tablespoons)
- 3 medium yellow onion diced
- 4.5 lbs. boneless skinless chicken breast
- 6 tablespoons Italian seasoning
- ¾ teaspoon salt & pepper
- 18 cups chicken broth
- 3 tablespoon franks hot sauce
Later you’ll need: 3 cups egg noodles, 3 stalks rosemary, bay leaf (tie herbs together to make a bundle), fresh parsley
Instructions
- Combine and split all ingredients into 3 large Ziploc bags. Place flat in freezer to store.
When ready to cook:
- Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker, stir and cook on low for 6-8 hours (until chicken has internal temp of 165 degrees).
- When the chicken is cooked, take out and shred. Then add back to the crockpot.
- Take out the herb bundle.
- Add the noodles and let cook about 15 more minutes, until noodles are done.
- Serve with fresh parsley.