The Best Crock Pot No Noodle Chicken Soup -Whole 30 Approved

Ever have one of those days where your allergies are kicking your butt?  I just had one of those days, energy gone, sneezing, coughing mess.  With Benadryl in hand and some peach tea on my side I mustered up what little energy I had to make this Crock Pot No Noodle Chicken Soup.

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There is just something about comfort food when your sick that soothes the soul.  This No Noodle Chicken Soups broth has me swooning; that along with the crunchy veggies and tender flavorful chicken is sure to make anyone feel better. One of the girls at work made it a few weeks ago, and everyone was raving about it.  She credits her soups deliciousness to her accidentally dropping the chicken back into the crock pot, but I will let you forgo that fun mess this time 😉 I hope you like it as much as we did!

Ingredients:

1 Whole Chicken about 6-8 lbs

2 Bunches Celery

3 Tablespoons Salt

1 Teaspoon Black Pepper

6 Cups Water

4 Cups Mixed Frozen Vegetables (I used Broccoli, Cauliflower and Carrots)

Ok, let me start by saying this is pretty much the easiest soup you will ever make.  To get things started cut one bunch of celery into 4 inch pieces; place them in the bottom of the crock pot.

The Best Crock Pot No Noodle Chicken Soup

Place the chicken on top of the celery.  You can use a fresh or frozen chicken (if using a frozen chicken be sure to ensure there aren’t any gizzards inside).  Evenly sprinkle the salt and pepper over the chicken (I know that 3 Tablespoons of salt sounds like  a lot, but trust me).  Place the lid on the crock pot and cook on low for 8-10 hours.  I typically start mine at night prior to going to bed.

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In the morning remove the chicken from the crock pot.  Using your hands remove the meat from the chicken; place the meat in a sealable container and refrigerate.  Place the bones back into the crock pot and add water; cook an additional 6-8 hours.

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Once you get home from work strain the broth mixture; discard the bones and cooked celery.  Add 5 stalks fresh diced celery, frozen veggies and chicken (I shredded my chicken with my hands).  Turn the crock pot up to high, and cook until veggies are tender; salt and pepper to taste.

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The Best Crock Pot No Noodle Chicken Soup -Whole 30 Approved
Author: 
Recipe type: Soup
Cuisine: Crock Pot
Prep time: 
Cook time: 
Total time: 
Serves: 10 Cups
 
This No Noodle Chicken Soups broth has me swooning; that along with the crunchy veggies and tender flavorful chicken is sure to make anyone feel better.
Ingredients
  • 1 Whole Chicken about 6-8 lbs
  • 2 Bunches Celery
  • 3 Tablespoons Salt
  • 1 Teaspoon Black Pepper
  • 6 Cups Water
  • 4 Cups Mixed Frozen Vegetables (I used Broccoli, Cauliflower and Carrots)
Instructions
  1. Ok, let me start by saying this is pretty much the easiest soup you will ever make. To get things started cut one bunch of celery into 4 inch pieces; place them in the bottom of the crock pot.
  2. Place the chicken on top of the celery. You can use a fresh or frozen chicken (if using a frozen chicken be sure to ensure there aren't any gizzards inside). Evenly sprinkle the salt and pepper over the chicken (I know that 3 Tablespoons of salt sounds like a lot, but trust me). Place the lid on the crock pot and cook on low for 8-10 hours. I typically start mine at night prior to going to bed.
  3. In the morning remove the chicken from the crock pot. Using your hands remove the meat from the chicken; place the meat in a sealable container and refrigerate. Place the bones back into the crock pot and add water; cook an additional 6-8 hours.
  4. Once you get home from work strain the broth mixture; discard the bones and cooked celery. Add 5 stalks fresh diced celery, frozen veggies and chicken (I shredded my chicken with my hands). Turn the crock pot up to high, and cook until veggies are tender; salt and pepper to taste.

 

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