3 Carrots, diced
3 Celery sticks , diced
1 Zucchini, sliced
1 onion, chopped
2 heaping tbsp Chicken Consommé
1 bunch fresh dill + 1 bunch fresh parsley, placed in a Snack & Boil bag
1 package chicken (I use chicken bottoms), placed in a Snack & Boil bag
8–10 cups water
Salt, to taste
8 oz egg noodles (or noodles of choice)
1
Dice and slice all of the vegetables and add them to the crockpot.
2
Add the chicken consommé and salt. Place the herb bag and chicken (in its cooking bag, if using) into the crockpot.
Pour in enough water to fully cover everything.
3
Cover and cook on:
High: 4–5 hours
Low: 6–8 hours
4
About 30 minutes before serving, remove the chicken and herb bags from the soup.
Stir in the raw noodles and let them cook directly in the soup until tender.
5
Remove the chicken from its bag, shred the meat, and return it to the soup.
Ingredients
3 Carrots, diced
3 Celery sticks , diced
1 Zucchini, sliced
1 onion, chopped
2 heaping tbsp Chicken Consommé
1 bunch fresh dill + 1 bunch fresh parsley, placed in a Snack & Boil bag
1 package chicken (I use chicken bottoms), placed in a Snack & Boil bag
8–10 cups water
Salt, to taste
8 oz egg noodles (or noodles of choice)