"A creamy and slow cookerified take on classic chicken noodle soup...."
INGREDIENTS
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1 ½ Pounds Boneless, Skinless Chicken Breasts, cut into chunks
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1 Small Sweet Yellow Onion, diced
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3 Carrots, peeled and sliced
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2 Celery Stalks, chopped
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½ Teaspoon Salt
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½ Teaspoons Freshly Ground Black Pepper
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6 Cups Low Sodium Chicken Stock
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Sprig of Thyme
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2 ½ Cups Whole Wheat Egg Noodles
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1 Cup Whole Milk
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½ Cup All-Purpose Flour