Nothing makes you feel better when you’re feeling under the weather than chicken noodle soup. So making some in the crockpot and freezing for a sick day might be just what the doctor ordered.
4 skinless boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped
Salt and pepper to taste
1 (12-ounce) package frozen egg noodles
Place all of the ingredients but the egg noodles into the crockpot. Cover and cook on low for 6-8 hours.
When chicken is tender, remove from the crockpot and shred. Set aside in a dish to keep warm. Turn slow cooker up to high and add the egg noodles. Cook until noodles are soft and add the chicken back to the broth. Add more seasoning as needed.