Crock-Pot Chicken Noodle Soup

Ingredients · for 6 (scales to your household)

• 4 Boneless, skinless chicken breasts $15.00
• 1 Yellow onion $0.60
• 3 Carrots $0.52
• 2 Celery ribs $0.60
• 5 Garlic cloves $0.15
• 2 Thyme sprigs $0.11
• 1 Rosemary sprigs $0.19
• 1 Bay leaf $0.01
• 3 tbsp. Unsalted butter $0.61
• 4 tsp. Kosher salt $0.20
• 1 tsp. Ground black pepper $0.14
• 8 c. Low-sodium chicken broth $4.20
• 8 oz. Wide egg noodles $1.53
• 2 tbsp Fresh parsley $0.20

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In a slow cooker, combine chicken, onion, carrot, celery, garlic, thyme, rosemary, bay leaf, and butter; season with salt and pepper. Cover and cook on High for 2 hours.
2. Add broth, then cover and continue to cook on High about 30 minutes more, until flavors have melded. Transfer chicken to a plate, let cool slightly, then shred with 2 forks. Discard thyme, rosemary, and bay leaf.
3. Return shredded chicken to slow cooker and add egg noodles. Cover and cook on High about 20 minutes, until noodles are al dente.
4. Top with parsley.

Per serving