Chicken Noodle Soup Meal-Prep Freezer Pack Slow-Cooker

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*Serves 8 

Per Serving( about 2 Cups) : Calories 327, Protein 36g, Total Fat 5g, Carbs 33g, Fiber 5g

Ingredients: 

  • 8 ounces whole-wheat egg noodles or other whole-wheat noodles
  • 3 pounds bone-in chicken breast, skin removed
  • 2 cups chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 sprigs thyme
  • 8 cups low-sodium chicken broth
  • 2 teaspoons kosher salt
  • 2 cups frozen peas
  • ¼ cup chopped fresh dill, plus more for garnish
  • 2 tablespoons lemon juice

Instructions: 

  • Cook noodles according to package directions. Drain and rinse with cold water to cool.
  • Meanwhile, place chicken, onion, carrot, celery and thyme in a sealable gallon-size freezer bag. Place the cooled noodles in a separate sealable gallon-size freezer bag. Freeze both bags until ready to use. Let the bags defrost in your refrigerator for 1 day before cooking.
  • Combine the chicken mixture, broth and salt in a 6-quart slow cooker (reserve the noodles). Cook on High for 4 hours or Low for 8 hours. Add peas during the last 10 minutes of cooking.
  • Transfer the chicken to a clean cutting board. When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-size pieces. Stir the chicken into the soup along with the noodles, dill and lemon juice.
  • Garnish with more dill, if desired.