Easy Crock-Pot Chicken Noodle Soup

• Gluten free
• Paleo

• Meat

  • 2 lbs Chicken breasts

• Produce

  • 1 cup Baby carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 tbsp Parsley, fresh
  • 1/2 cup White or yellow onions

• Canned Goods

  • 2 32-oz cartons Chicken stock, low sodium organic

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tbsp Italian seasoning blend, Dried
  • 2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on meatloafandmelodrama.com

Description

Directions

• Add the onions, chicken breasts, carrots, celery, salt and pepper, and cook on high for 3 hours
• Remove chicken and shred with forks or cut into large pieces
• Pour chicken broth into Crock-Pot, and add chicken and Italian seasoning
• Add about 4 cups of dried egg noodles and fresh parsley about an hour before youre ready to eat. Cover, and let cook until noodles are soft
• Season with additional salt and pepper, if needed
• Serve, and refrigerate or freeze leftovers

Nutrition