Crock Pot Chicken Noodle Soup for the Soul

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Cold weather calls for warm easy meals in the crock pot with leftovers for lunch in our house. I am not a fan of can soups because of the high sodium levels and set out to make a healthier version for us to try. It was a crowd pleaser for all 4 members, home run!
Ingredients:

  • Thyme – dash
  • 1 Onion -chopped
  • Chicken Breasts 1 ½ lbs boneless
  • Egg Noodles – 2 cups
  • Pepper ½ tsp
  • 6 cups of chicken broth
  • 1 cup water
  • Celery – 3 stalks, chopped
  • Carrots – 2 cups, chopped
  • 3 tablespoons Olive Oil
  • 1 tablespoon garlic powder

Directions:

  1. Add in the chicken breasts first layering with carrots, celery and onion
  2. Next, add chicken broth and water with a dash of thyme.
  3. Cook on low for 6 hours. 
  4. If you are home or able to pull apart the chicken after 4-5 hours do so and place back in the crock pot. If you aren’t able to do this step, not a deal breaker!
  5. 5-10 minutes before you want to eat, add in the noodles and stir.

YUM!

Our 7 month old loved the carrots and celery. We are using baby led weaning which makes cooking one meal that works for everyone so amazing! Our toddler is a big fan of noodles so we scooped out the items he likes and voila – one simple and easy meal for all. 

Of course the day I cook this it’s mid 60 temperatures but hey I will take it. No complaints for warm weather here! 

Xoxo

Erin

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