CROCKPOT CHICKEN NOODLE SOUP

Gluten Free | Dairy Free | Egg Free

INGREDIENTS: Butter or olive oil, onion, garlic, celery, chicken breasts, carrots, water + bouillon, chicken broth, coconut aminos, dried thyme, bay leaf, salt & pepper, gluten free noodles, frozen peas, lemon juice.

Melt butter/oil in a skillet. Add onion, garlic, and celery and sauté for 3 minutes. Add to the crockpot.

INSTRUCTIONS:

Add additional butter/oil to coat skillet. Sear/brown the chicken breasts for 3 minutes on each side. Place browned chicken in crockpot.

INSTRUCTIONS:

To the crockpot add the carrots, water, bouillon, broth, coconut aminos, dried thyme, bay leaf, salt & pepper.

INSTRUCTIONS:

Cook on HIGH for 90 minutes for LOW for 3-4 hours, stirring halfway to mix the bouillon.

INSTRUCTIONS:

Remove the chicken, shred and return to slow cooker. Discard the bay leaf. Add the noodles and peas. Mix thoroughly.

INSTRUCTIONS:

Cook on LOW, covered, until pasta is al dente, about 15-25 minutes. Stir in lemon juice and additional salt & pepper to taste.

INSTRUCTIONS:

This Crockpot Chicken Noodle Soup uses simple, pantry staple ingredients and is easily made in the slow cooker.

HEALTHY CHICKEN NOODLE SOUP

CotterCrunch.com

FULL RECIPE AT: