Freezer to Slow Cooker Chicken Noodle Soup

11 490 262
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 Egg noodles, unenriched, dry (for slow cooker)
8 cup Chicken broth (stock) (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 262
Calories from fat 28.6
Calories from saturated fat 7.5
Total Fat 3.2 g
Saturated Fat 0.8 g
Trans Fat 0
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.9 g
Cholesterol 75 mg
Sodium 986 mg
Potassium 545 mg
Total Carbohydrate 34 g
Dietary Fiber 3.0 g
Sugars 3.3 g
Protein 24.6 g

Dietary servings

Per Portion


Grain 0.5
Meat 0.8
Vegetables 1.2

Energy sources


Pygal52%467.65016670477206199.1845879875640211%342.71381084475945274.4342658950129738%298.87801724204974161.544261876042652%11%38%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Soup