Crock-Pot Chicken Noodle Soup {The Recipe Redux}

I’m excited to bring you guys this very EASY, traditional, tasty, and fall-like meal today for this months Recipe Redux challenge.  In my opinion there isn’t much better then cozying up to a warm bowl of soup on a crisp fall day.  With some crunchy whole grain crackers or bread for dipping, and maybe half of a sandwich on the side?

Crock-Pot Chicken Noodle Soup - Quick and easy recipe for traditional chicken noodle soup that can be made while you're at work and frozen for future meals!

What’s even better then homemade soup is having leftovers stored in your freezer so you can have it without the hassle of cooking it! Although, I can’t say dumping a bunch of things in a crock-pot is much of a “hassle” anyway.  It’s a win-win! ;)

Our challenge this month was–

Fantastic Freezer Meals:

Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!

One thing I want to mention about this soup is that it is on the “meatier” side with more solid food then broth. That’s how I like my soup, but if you prefer yours “brothy-er” just add more water or broth towards the end of the cooking time (once you can tell how much liquid is left after the noodles cook).

Definitely be sure to check out the other bloggers recipes at the end of my post, I’m hoping you can get some great inspiration for freezer meals that will make your life a lot easier!

Crockpot Chicken Noodle Soup {The Recipe Redux}

Prep Time: 10 minutes

Cook Time: 6 hours, 30 minutes

Yield: 5 large bowls

Crockpot Chicken Noodle Soup {The Recipe Redux}

Ingredients

  • 3 large carrots, peeled & diced
  • 1 medium Vidalia onion, diced
  • 3 celery stalks, diced
  • 3 boneless chicken breasts (about 1 lb)
  • 48 oz low-sodium chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1/2 tsp. dried thyme (optional)
  • 1/2 tsp. salt (more to taste)
  • 1/4 tsp. pepper (more to taste)
  • 2 tbsp. extra virgin olive oil
  • 8 oz wide egg noodles (whole grain if you can find it)
  • 1 tbsp. fresh parsley (optional-- to garnish)

Instructions

  1. Place chicken breasts in the bottom of your crockpot. Add carrots, onion, celery, chicken broth, water, bay leaf, thyme, salt, pepper, and extra-virgin olive oil. Cover and cook on LOW 6 hours.
  2. After 6 hours, remove chicken and shred or dice (depending on personal preference). The chicken will be really tender and fall apart easily.
  3. Add chicken back to crockpot along with egg noodles. Stir and make sure the noodles are covered by liquid. Cover and cook 30 more minutes..
  4. Remove bay leaf and serve soup garnished with fresh parsley and whole grain bread/cracker of choice. Season with more salt and pepper if needed. Freeze leftovers in freezer-safe bag or Tupperware and use up to 6 months from date of freezing.

Nutrition Information (per serving)

213 calories, 7g fat (1g saturated), 22g carbohydrates (2g fiber- more if you can find whole grain pasta), 13g protein

http://www.jumpjiveandkale.com/crockpot-chicken-noodle-soup/

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