CROCK POT CHICKEN NOODLE SOUP RECIPE
Ingredients
- 1 lb skinless - (boneless chicken breasts)
- 1 tsp olive oil
- 8 cups fat-free chicken broth
- 3 large carrots - (chopped)
- 3 celery stalks - (chopped)
- 1 small yellow onion - (finely chopped)
- 2 cloves garlic - (minced)
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp dried dill
- 4 oz egg noodles
- Juice of 1/2 a lemon
- ¼ cup fresh parsley - (chopped)
- Salt and pepper to taste
Instructions
- Combine all ingredients except the egg noodles and parsley in a slow cooker.
- Add egg noodles, parsley and lemon juice to slow cooker, and cook until noodles are tender about 10-15 minutes.
- Remove chicken with a slotted spoon, and shred with two forks. Return chicken to slow cooker, and serve.
Notes
The entire recipe makes 8 servings
The serving size is about 1 1/4 cups
Nutrition
Calories: 226 kcal (11%)Carbohydrates: 15.8 g (5%)Fat: 6.9 g (11%)Saturated Fat: 1.8 g (11%)Cholesterol: 62 mg (21%)Sodium: 842 mg (37%)Potassium: 522 mg (15%)Fiber: 1.6 g (7%)Sugar: 3.5 g (4%)Calcium: 40 mg (4%)Iron: 2 mg (11%)