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🍹 Crockpot Chicken Noodle Soup🍗
Food & Drink
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
1.Spray crockpot with non-stick spray.
2.Add carrots, celery, onion, ginger and rosemary.
3.Arrange chicken on top of vegetables.
4.Add broth, salt and pepper.
8.Cook on low for 8 hours.
9.Remove chicken, shred with two forks and put back into pot.
10.Add noodles and cook on high for 20-30 minutes.
Serve with biscuits or crusty bread!