Chicken noodle soup marries pot pie. This is a delicious, whole-food, easy to make Crockpot meal. Satisfy your cozy cravings with a classic.

What you'll need: Serves 10
1-2 pounds chicken breast
1 yellow onion, diced
3-4 cloves of garlic, minced
8-10 mini red and yellow potatoes, quartered
32 oz carton chicken broth
2 cups water (or more broth)
4 medium carrots, peeled and chopped
12 oz package egg noodles
1/2 cup frozen peas
2-3 stalks celery, diced
a few dashes of thyme
a few dashes of rosemary
3 tsp salt, divided throughout
pepper to taste

Optional additions:
1 cup heavy whipping cream or half-and-half - add around 30 mins before serving
1 cup rinsed and diced fresh mushrooms - add around 20 mins before serving
2 cups chopped fresh kale - add around 30 mins before serving
8.75oz can sweet whole kernel corn
1 cup broccoli florets - add around 20 mins before serving
chopped parsley for garnish

How to make it:
Start by dicing up the onion and mince the garlic. Toss in the Crockpot.

If you're using frozen chicken, drizzle with a little olive oil and season with salt, pepper, thyme and rosemary on both sides. Set in the Crockpot. You'll have to remove the breasts after cooking to shred.

If you're using thawed chicken, slice in half the lengthwise (thin) and then cut into smaller cubes. Sprinkle with salt, pepper, thyme and rosemary. Add to the Crockpot and mix together with diced onions and garlic.

Rinse and quarter mini potatoes. Season with the same seasonings. Add to the pot.

Pour in chicken broth and water. The ingredients need to be fully covered with liquid.

Peel and dice the carrots. Set on top of the other ingredients. You don't want the carrots to be at the bottom nearest to the heat or they can overcook and turn mushy. Dice the celery and add with the carrots. Do not mix.

Add another pinch of salt over the veggies.

Cover and cook on high for 3 hours, or low for 6.

When the the potatoes are fork tender, remove chicken breasts and shred. Return back into pot. Add the noodles (and cream or any other veggies you want to add). Cover and cook another 20-30 mins before serving.

Enjoy!

This recipe is Whole30 compliant without the noodles, cream or breadsticks. Just be sure to read ingredients label in the broth for added sugar.