Slow Cooker Chicken Noodle Soup
- Number of Servings: 6
Ingredients
3 boneless, skinless, chicken breasts1 Green Pepper, chopped1 Red Pepper, chopped1 cup diced onions (I used frozen because that's what I had)1 cup diced carrots1 cup diced celery32 oz. low sodium chicken broth1 tsp Thyme1 tsp Marjoram1 tsp Basil1 tsp Oregano3-4 cloves garlic, minced1 12 oz pkg. Ronzoni Whole Wheat Egg Noodles
I know some of these ingredients are strange for CNS, but it was the end of the week and I was using up what I had left in my fridge.
Place all veggies in slow-cooker and mix in garlic and seasonings. Add chicken broth and stir. Trip chicken breasts and place on top of veggies making sure they are covered in liquid (if not add water until covered). Cook on high for 6 hours. Remove chicken and shred. Place back in slow cooker along with egg noodles and continue cooking for 1 hour.
Number of Servings: 6
Recipe submitted by SparkPeople user MYBRADYPUP.
Place all veggies in slow-cooker and mix in garlic and seasonings. Add chicken broth and stir. Trip chicken breasts and place on top of veggies making sure they are covered in liquid (if not add water until covered). Cook on high for 6 hours. Remove chicken and shred. Place back in slow cooker along with egg noodles and continue cooking for 1 hour.
Number of Servings: 6
Recipe submitted by SparkPeople user MYBRADYPUP.
Nutritional Info Amount Per Serving
- Calories: 362.6
- Total Fat: 2.9 g
- Cholesterol: 68.4 mg
- Sodium: 538.2 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 8.6 g
- Protein: 37.4 g
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