I’ve been looking for a yummy and healthy chicken noodle soup recipe for years. I’m so delighted to finally find one!! I used the base recipe from a friend and tweaked it a bit to meet the preferences of my family. I hope your family loves it too!
Ingredients
- 10 frozen chicken tenders or 4 chicken breasts
- 3 cups carrots, chopped
- 3 cups vegetable broth
- 3 cups chicken broth (bone broth is best…see recipe on my blog)
- 2 cups riced cauliflower, uncooked
- 3 bay leaves
- ½ t turmeric
- Salt and pepper, to taste
- Garlic (I use 2 squares of Trader Joe’s frozen garlic squares)
- Basil (I use 2 squares of Trader Joe’s frozen garlic squares)
- 1.5 cups Egg noodles (optional)
- Celery (optional: I don’t love celery so leave it out but many would like it!)
Instructions
- Turn the crockpot on high
- Add frozen chicken, broth, bay leaves, turmeric, salt and pepper
- Leave crockpot set on high to cook 6 hours.
- Check crockpot at 6 hours to see if chicken is cooked. It should be tender and you should be able to pull it apart easily with two forks.
- Reduce crockpot to low. Add cauliflower rice and egg noodles.Cook another 20 minutes to cook the cauliflower rice and noodles until tender.
**Super Yummy when served with grilled cheese on Dave’s Killer Bread (seeded), although not as healthy! 😉 **
ENJOY!
