Crockpot Chicken Noodle Soup



One Year: Roasted Carrots with Honey, Harissa, and Yogurt
Two Years: Chickpea Salad Sandwiches
Three Years: Thai Red Curry with Coconut Rice
Four Years: Cranberry-Hazelnut Granola

Crockpot Chicken Noodle Soup

2 boneless, skinless chicken breasts
1 yellow onion, diced
2 carrots, peeled and sliced into 1/4-inch thick rounds
2 celery stocks, chopped
2 scallions, sliced thinly
1 bunch fresh sage
1 tsp dried thyme
1/2 tsp dried rosemary
juice of two lemons
8 cups chicken or vegetable stock
noodles of choice, prepared al dente, for serving (great options: broken spaghetti, elbow noodles, egg noodles, spaghetti squash)

Add chicken, onion, carrots, celery, scallions, sage, thyme, rosemary, lemon juice, and chicken stock in a slow-cooker. Cook on high for 2 hours. Remove sage. Use two forks to shred the chicken. To serve, ladle soup over desired noodles. Keep chicken soup refrigerated in an airtight container for up to three days.

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