Slow Cooker Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1˝ pounds chicken breast1˝ cups carrots, sliced (about 5-6)1˝ cups celery, chopped (about 4-5 stalks)1˝ cups onions, diced (about 1 large onion)6 cloves garlic, minced (use less if you don't like garlic)2 bay leaves2 tablespoons olive oil1 teaspoon dried thymepepper, to taste7 cups low sodium chicken broth1 cup water8 ounces (about 2 cups) egg noodles2 tablespoons lemon juice3 tablespoons chopped parsley
Add the chicken breast, carrots, celery, onions, and garlic to a slow cooker. Add the bay leaves, olive oil, dried thyme, and pepper, chicken broth, and water. Cover and cook on low for 6-7 hours.
Remove the chicken and allow to cool for 10 minutes before shredding or dicing. Switch the heat to high on the slow cooker, add the egg noodles and allow to cook for 10 minutes. Add the chicken back into the slow cooker along with the lemon juice and chopped parsley. Serve warm.
Serving Size: Makes 10 1-cup servings
Remove the chicken and allow to cool for 10 minutes before shredding or dicing. Switch the heat to high on the slow cooker, add the egg noodles and allow to cook for 10 minutes. Add the chicken back into the slow cooker along with the lemon juice and chopped parsley. Serve warm.
Serving Size: Makes 10 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 3.9 g
- Cholesterol: 21.1 mg
- Sodium: 455.4 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 2.2 g
- Protein: 10.4 g