We are officially in slow cooker season, and I am so excited to create some recipes this month that are simple to put together, but perfect to prep + freeze for weeks to come. These comfy, cozy recipes each make 4 servings, which is perfect for you for the week, but I suggest doubling up and freezing half for future use!

First up, Bubby’s Chicken Noodle Soup! Not the classic take on chicken noodle soup, but an elevated flavor palette to get more veggies and more flavor into your bowl.

Servings: 4

Ingredients

4 quarts water 

1 bunch fresh dill 

1 bunch fresh parsley 

Butcher’s twine 

1 (3 lbs.) whole raw chicken, skin removed 

1 medium onion, quartered 

1 medium kohlrabi, peeled, cut into 1-inch chunks 

1 medium celery root, peeled, cut into 1-inch chunks 

3 medium carrots, cut into 1-inch chunks 

1 green bell pepper, roughly chopped 

3 medium celery stalks, cut into 1-inch chunks 

2 medium zucchini, quartered, cut into 1-inch chunks 

1 tsp. ground ginger 

1 tsp. ground turmeric 

1 tsp. garlic powder 

1 tsp. sea salt (or Himalayan salt) 

½ tsp. ground black pepper

Instructions

1. Heat water in a large (8-quart) pot over medium-high heat.

2. Tie dill and parsley together into a bundle with butcher’s twine; set aside.

3. Add chicken to pot; boil for 1 hour. Remove chicken; let cool. Shred; set aside. Return pot (with water used to boil chicken) to heat; reduce heat to medium.

4. Add onion, kohlrabi, celery root, carrots, bell pepper, celery, and herb bundle; bring to a gentle boil. Reduce heat to medium-low; gently boil for 30 minutes.

5. Add zucchini; gently boil for an additional 30 minutes.

6. When vegetables are tender, remove herb bundle; discard.

7. Add 2 lbs. shredded chicken, ginger, turmeric, garlic powder, salt, and pepper; stir to combine. Divide soup evenly among 4 serving bowls. Enjoy.