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Freezer bag chicken noodle soup for the slow cooker
Course Soup
Servings 6
Author Sheri McDonald

Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium onion chopped
  • 2 cups carrots cut in bite size pieces
  • 1 cup celery chopped
  • 2 cups chicken broth
  • 1 cup water
  • 1 tsp salt
  • 2 tbsp rosemary
  • 1 tsp ginger
  • 1 bay leaf
  • 2 cups egg noodles

Instructions

  1. Tear apart the chicken thighs into smaller pieces.
  2. Mix everything except the egg noodles into a doubled freezer bag.
  3. Freeze.
  4. Defrost in fridge for 24 hours before cooking.
  5. Place in slow cooker and set to low for 8-10 hours cooking.
  6. Add more chicken broth for a more "brothy" soup.
  7. Add the egg noodles to the soup 30 minutes before serving.