Chicken Noodle Soup in a Thermos
Learn how to pack chicken noodle soup in a thermos, so it's hot hours later and tastes better than the night you made it!
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Ingredients
- 1 ½ pound chicken breasts or thighs, boneless, skinless
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, diced
- 2 ribs celery, chopped
- 3 cloves garlic, minced (or 1 ½ teaspoon dried)
- 3 tablespoons extra virgin olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 leaf bay
- 6 cups low-sodium chicken stock/broth
- 1 cup water
- 2 cups uncooked pasta, wide egg noodles, spaghetti, or fusilli
Instructions
- In a large (6 quart) crockpot, place all the ingredients except the pasta. Cook for 6 hours on low heat or 4 hours on high.
- After 4 or 6 hours (depending on temperature), remove the chicken and chop into bite-size pieces. Place the chicken back in the crockpot.
- Add in the pasta, turn the heat up to high, cover, and cook for another 15-20 minutes, until pasta is tender.
- Discard the bay leaf, and serve the soup immediately.
To Pack in a Thermos
- To pack for lunch, preheat the thermos container with boiling water.
- Drain the water and fill the thermos with hot soup.
- Seal the container and pack it into a lunch bag with desired snacks and an ice pack, if needed.
Nutrition
Serving: 1 serving | Calories: 330kcal | Carbohydrates: 24g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 235mg | Potassium: 832mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6834IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg
