Slow Cooker Chicken Noodle Soup

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  Yellow Onion
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  Garlic(180g)
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  Carrots(227g)
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  Celery
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  Chicken Breast, Boneless Skinless(1134g)

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

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  Basil, Fresh(5g)
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  Parsley, Fresh(15g)
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  Thyme, Dried(3g)
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  1 bay leaf ($0.15)
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  1/4 tsp freshly cracked black pepper ($0.05)
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  8 cups water ($0.00)
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  Pasta, Egg Noodles, Wide, Dry(170g)
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  1 Tbsp salt (or to taste) ($0.10)
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  Parsley, Fresh(60g)

Instructions

1. 1Dice the onion, mince the garlic, peel and chop the carrots into bite-sized pieces, and slice the celery. Heat a large pot over medium-high heat and add the onion, garlic, carrots, and celery; cook 5–7 minutes, stirring occasionally, until the onion becomes translucent.
2. 2Add the chicken breast to the pot and pour 8 cups of water over it. Add the basil, thyme, and dried parsley. Bring to a boil over medium-high heat (about 8–10 minutes), then reduce heat to medium-low and simmer covered for 25–30 minutes, until the chicken reaches an internal temperature of 165°F and is no longer pink.
3. 3Carefully remove the chicken to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any bones or skin.
4. 4Increase heat to medium-high and add the egg noodles directly to the pot. Stir to combine and cook uncovered for 7–9 minutes, until the noodles are tender and no longer hard at the center.
5. 5Return the shredded chicken to the pot and stir to combine with the soup. Cook 2–3 minutes over medium heat until heated through.
6. 6Season the soup with salt, starting with 1 teaspoon and adding more until the flavor is bold and pronounced (typically 2–3 teaspoons total).
7. 7Stir in the fresh chopped parsley just before serving.
8. 8Divide the soup evenly into 8 airtight containers while hot, leaving ½ inch of headspace. Cool to room temperature before sealing and refrigerating.