|10 min||8 h||6|
|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||Egg noodles, unenriched, dry (for slow cooker)|
|8 cup||Chicken broth (stock) (for slow cooker)|
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!