<p>Chicken soup is no longer a no-no with this gluten free and dairy free recipe. You will be delighted with this delicious and filling slow cooker dinner option.</p>
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Ingredients
- 1 3/4 cups drain Whole Kernel Corn, Canned
- 5 cups Chicken Broth/Stock
- 1 1/2 cups Cream of Chicken, Gluten-Free
- 1/2 cups dice Onion
- 1/2 cups chunk Celery
- 1/2 cups chunk Carrot
- 1/2 cups slice Green Onion (Scallion)
- 1/8 teaspoons Salt
- 1/8 teaspoons Black Pepper
- 2 cups cook and dice Chicken, Boneless Breasts
Serving Day Ingredients
- 1 1/2 cups cook Egg Noodles, Gluten Free
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in slow cooker except serving day ingredients.
- Stir to combine.
- Cover and cook on low for 5-6 hours.
- During the last hour add the chicken and the noodles.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients except chicken and noodles.
- Divide chicken into indicated number of quart freezer bags.
- Divide among indicated number of gallon freezer bags.
- Remove as much air as possible from bags, label & seal.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Place ingredients of gallon bag in slow cooker.
- Cover and cook on low for 5-6 hours.
- During the last hour add the chicken and the noodles.