Crockpot Chicken Noodle Soup

• Meat

  • 8 Chicken thighs, boneless skinless

• Produce

  • 1 1/2 cups Carrots
  • 2 Celery, ribs
  • 1 Cooking onion, medium
  • 2 slices Ginger
  • 2 Stocks fresh rosemary

• Canned Goods

  • 1 container Chicken broth, low-sodium

• Pasta & Grains

  • 2 cups Egg noodles

• Baking & Spices

  • 1 Salt and ground pepper, Coarse

• Beer, Wine & Liquor

  • 1 cup White wine

Found on inspiredreamer.com

Ingredients

• 1 1/2 cups carrots, chopped
• 2 ribs celery, chopped
• 1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
• 2 slices ginger (approx. 1/4 inch thick each), peeled
• 2-3 stocks fresh rosemary
• 8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
• 1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
• 1 cup white wine (Optional but highly recommended)
• Coarse salt and ground pepper to taste
• 2 cups egg noodles

Directions

• Spray crockpot with non-stick spray.
• Add carrots, celery, onion, ginger and rosemary.
• Arrange chicken on top of vegetables.
• Add broth, salt and pepper.
• Cook on low for 8 hours.
• Remove chicken, shred with two forks and put back into pot.
• Add noodles and cook on high for 20-30 minutes.
• Serve with biscuits or crusty bread!