Chicken Noodle Soup
via slow cooker
Yield:
8 servings
Serving Size:
1½ cups
Cost:
$9.99
($1.25 per serving)
Nutrition per serving
268
Calories
6g
fat
25g
carbs
27g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving2 lbs
Boneless Skinless Chicken Thighs
$5.92
$0.74
137
Calories
5g
fat
0g
carbs
22g
protein
1
Sweet Onion
$0.96
$0.12
8
Calories
0g
fat
2g
carbs
0g
protein
8 oz
Egg Noodles
$0.90
$0.11
110
Calories
1g
fat
20g
carbs
4g
protein
4 ribs
Celery
$0.76
$0.09
0
Calories
0g
fat
0g
carbs
0g
protein
½ lb
Carrots
$0.57
$0.07
12
Calories
0g
fat
3g
carbs
0g
protein
Staples
Showing cost Showing cost per serving Showing nutrition per serving3 tsp
Minced Garlic
$0.08
$0.01
2
Calories
0g
fat
0g
carbs
0g
protein
1 tsp
Basil
$0.05
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
½ tsp
Thyme
$0.05
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
1
Bay Leaf
$0.60
$0.07
0
Calories
0g
fat
0g
carbs
0g
protein
¼ tsp
Black Pepper
$0.03
$0.00
0
Calories
0g
fat
0g
carbs
0g
protein
1 tbsp
Salt
$0.09
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
Instructions
1
Slice the onion, carrots, and celery. Add the onion, carrots, celery, and garlic to a 6 quart slow cooker.
2
Place the chicken on top of the vegetables, then add the basil, parsley, thyme, bay leaf, and pepper.
3
Pour 8 cups of water over the ingredients. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
4
After cooking, remove the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine, and replace the lid, cooking on high.
5
Shred the chicken, then return it to the slow cooker and stir to combine with the soup.
6
Once the chicken has been returned to the soup and the noodles are tender, begin seasoning the soup with salt, 1 tsp at a time.
Notes
Source: BudgetByte
Chicken Noodle Soup
via slow cooker
Yield:
8 servings
Serving Size:
1½ cups
Ingredients
2 lbs
Boneless Skinless Chicken Thighs
1
Sweet Onion
8 oz
Egg Noodles
4 ribs
Celery
½ lb
Carrots
Staples
3 tsp
Minced Garlic
1 tsp
Basil
½ tsp
Thyme
1
Bay Leaf
¼ tsp
Black Pepper
1 tbsp
Salt
Instructions
Slice the onion, carrots, and celery. Add the onion, carrots, celery, and garlic to a 6 quart slow cooker.
Place the chicken on top of the vegetables, then add the basil, parsley, thyme, bay leaf, and pepper.
Pour 8 cups of water over the ingredients. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
After cooking, remove the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine, and replace the lid, cooking on high.
Shred the chicken, then return it to the slow cooker and stir to combine with the soup.
Once the chicken has been returned to the soup and the noodles are tender, begin seasoning the soup with salt, 1 tsp at a time.
Notes
Source: BudgetByte