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