Slow Cooker Chicken Noodle Soup

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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  0.5 lbs Carrots
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  4 Celery(160g)
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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp Basil, Fresh
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  1 tbsp Parsley, Fresh
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  0.5 tsp Thyme, Dried
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  1 1 bay leaf ($0.15)
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.05)
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  8 cup 8 cups water ($0.00)
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  6 oz Pasta, Egg Noodles, Wide, Dry
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  1 tbsp 1 Tbsp salt (or to taste) ($0.10)

Instructions

1. 1Dice the onion, mince the garlic, peel and chop the carrots into bite-sized pieces, and slice the celery.
2. 2Add the onion, garlic, carrots, and celery to your slow cooker along with the chicken breast, water, bay leaf, basil, thyme, and black pepper. Stir to combine.
3. 3Cover and cook on low for 6–8 hours, until the chicken reaches an internal temperature of 165°F and is no longer pink.
4. 4Carefully remove the chicken to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any bones or skin.
5. 5Return the shredded chicken to the slow cooker. Increase heat to high, add the egg noodles, and stir to combine. Cook uncovered for 7–9 minutes, until the noodles are tender and no longer hard at the center.
6. 6Season with salt, starting with 1 tablespoon and adjusting to taste until the flavor is bold and pronounced.
7. 7Stir in the fresh chopped parsley just before portioning.
8. 8Divide the soup evenly into 8 airtight containers while hot, leaving ½ inch of headspace. Cool to room temperature before sealing and refrigerating.