Name: Slow Cooker Chicken Noodle Soup
Yield: Makes 6 servings
Ingredients: 2 small carrots, sliced into “coins” (about ¾ cup/100 g); 2 celery stalks, diced (about ¾ cup/100 g); ½ teaspoon salt; 1 teaspoon dried thyme; 2 bay leaves; 1 medium onion, diced (about ¾ cup/105 g); ½ teaspoon pepper; 1 whole chicken, quartered; 2 cups (475 ml) GF low-sodium chicken broth or stock; 2 cups (475 ml) water; 1 cup (100 g) GF short pasta (e.g., macaroni shells)

Preparation info

Makes
6
servings

Difficulty
Complex

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

When the temperature dips and the snow starts to fly, there’s nothing like coming in from the cold to a hot bowl of soul-warming chicken noodle soup. Fortified with the flavors of a whole chicken, ours is a rich and satisfying meal—and the slow cooker does most of the work for you.

Ingredients

2 celery stalks, diced (about ¾ cup/100 g)
2 small carrots,

Method

Combine the celery, carrot, onion, bay leaves, thyme, salt, and pepper in the slow cooker. Place the chicken quarters on top of the vegetables and pour the broth and water over the top to fully submerge the ingredients. Cover and cook on high for 5 hours, until the chicken is cooked through and shreds easily.
Remove the chicken pieces from the soup and set asid

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Slow Cooker Chicken Noodle Soup

Ingredients

Method

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