Loaded Slow Cooker Chicken Noodle Soup (Freezer Friendly) (Edit recipe)

117 recipes
|
93 followers

I love a good chicken noodle soup that is loaded - lots of tender and finely shredded chicken, carrots, celery, onion, garlic, peas, corn and noodles - all done simply in the slow cooker. What's better than a classic meal that you can set and forget? Since this makes a decent sized batch, I decided to freeze some in my Souper Cubes. It will be nice to have a healthy, nourishing and comforting soup to warm up when I am freshly postpartum, so feel free to freeze yours too. There is a small chance of the noodles becoming a little softer when reheating, so if that doesn't bother you, you can add them right in.

Share

Save

PREP TIME

10 minutes

COOK TIME

6 hours

INGREDIENTS

12

Serves: 8-10

Ingredients

2 lb Chicken Breasts, Boneless Skinless
1 whole Yellow Onion, diced
3 whole Carrots, sliced thin
3 whole Celery, stalks, sliced thin
3 cloves Garlic, sliced thin
1 Tbsp Italian Seasoning
0.5 tsp Himalayan Pink Salt
0.5 tsp Black Pepper
8 cup Chicken Broth, Low Sodium
1 cup Frozen Corn
1 cup Peas, Frozen
8 oz Wide Egg Noodles

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop and prepare all of your ingredients.
Add your chicken breasts in one layer to the bottom of your slow cooker.
Add in onion, carrots, celery, garlic, Italian seasonings, salt and pepper.
Pour in all of the chicken broth.
Cover and set your slow cooker to low for 6 hours (or high for 3.5 hours).
Once finished, remove chicken and shred with 2 forks. It should be nice and tender!
Place chicken back into slow cooker.
Add in frozen corn, frozen peas and egg noodles. Stir everything together.
Place the lid back on and let sit for 10-15 minutes, or until noodles have cooked through.
Feel free to add more salt and pepper here if you like.
Serve with fresh parsley and parmesan cheese.
Or, if freezing, let cool and scoop into your Super Cubes to freeze.
Once frozen, transfer to a large Ziploc bag for up to 3 months.
Enjoy!

Notes

If you plan to freeze a majority of this soup and don't want your noodles to get softer or soggy, you can leave them out and cook them separately at the time of reheating the soup.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	304
Fat:	4 g
Carbohydrates:	32 g
Protein:	35 g
Cholesterol:	90 g
Sodium:	298 mg
Fiber:	3 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.