Slow Cooker Chicken Noodle Soup

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

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,

Gluten-free
Soup

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