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CROCK POT CHICKEN NOODLE SOUP RECIPE
Wendy Zitzman
Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
8
hours
hrs
Total Time
Total Time
8
hours
hrs
10
minutes
mins
Servings
Servings
8
servings
Calories
Calories
226
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
Nutrition Facts
CROCK POT CHICKEN NOODLE SOUP RECIPE
Amount per Serving
Calories
226
% Daily Value*
Fat
6.9
g
11
%
Saturated Fat
1.8
g
11
%
Cholesterol
62
mg
21
%
Sodium
842
mg
37
%
Potassium
522
mg
15
%
Carbohydrates
15.8
g
5
%
Fiber
1.6
g
7
%
Sugar
3.5
g
4
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.