CREAMY FARMHOUSE GARDEN AND CHICKEN SOUP (Freezer to Crockpot Meal)


To Make Ahead:
1 package (16 ounces) package frozen pepper stir-fry vegetable mix
2 cup frozen corn
2 medium zucchini, sliced
4 bone-in chicken thighs, skinned
1 teaspoon minced garlic
1 teaspoon dried thyme
1 cup frozen green peas, thawed
4 tablespoons chopped parsley
4 tablespoons butter
2 teaspoons salt
1 teaspoon coarsely ground black pepper

2 cup non-dairy milk
2 cans (14 ounces) broth
2 bags egg noodles

Divide the chicken between two small ziploc bags. Divide the rest of the ingredients, except the noodles, broth and milk between the two large Ziploc bags. Freeze all four bags.

To Cook and Serve: Thaw and put in slow cooker and add chicken broth and milk. Cook on low for 6-8 hours. Serve with prepared noodles. 

source: Loving My Nest

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