Freezer to Slow Cooker Chicken Noodle Soup

11 490 285
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 h 6
Freezer to Slow Cooker Chicken Noodle Soup
Health Rating

Ingredients


454 gm Chicken breast, boneless, skinless (cubed)
227 gm Carrots (peeled, diced)
1 cup diced Celery
1 small Yellow onion (diced)
1 tsp Garlic powder
1 tsp, ground Basil, dried
1 tsp Oregano, dried
1 leaf Bay leaf
1/4 tsp Black pepper
227 gm Rice noodles, dry (for slow cooker)
8 cup Bone broth, Organic (or chicien broth, for slow cooker)

Instructions


1. Freeze ingredients in a bag. When ready to eat, thaw in the fridge overnight.

2. Add 8 cups of chicken broth to ingredients and cook on low for 6-8 hours. 

3. Add 8 oz. of wide egg noodles and cook for additional 30 minutes. Remove bay leaf before serving.


Serve and enjoy!


Nutrition Facts

Per Portion

Calories 285
Calories from fat 14.8
Calories from saturated fat 3.4
Total Fat 1.6 g
Saturated Fat 0.4 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.5 g
Cholesterol 43 mg
Sodium 378 mg
Potassium 410 mg
Total Carbohydrate 40 g
Dietary Fiber 2.3 g
Sugars 3.8 g
Protein 27.5 g

Dietary servings

Per Portion


Grain 1.9
Meat 0.8
Vegetables 1.2

Energy sources


Pygal56%466.06100505009584212.133765195291325%333.6453887797164269.5071306561751539%297.87592510499604164.0856211021508756%5%39%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Soup