Crockpot Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 4 stalk, large (11"-12" long) Celery, raw, chopped3 cup, chopped Carrots, raw, chopped0.5 large Onions, raw, chopped6 cup Swanson Chicken Broth 99% Fat Free 1 cup (8 fl oz) Water, tap 3 cup Egg Noodles, enriched 3 clove Garlic, minced 3 tbsp Olive Oil 1 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 1/2 tsp dried thyme
In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
Add in chicken broth, water, and season with salt and pepper to taste.
Cover and cook on low heat 6-7 hours.
Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back into crockpot. Add in egg noodles.
Cover and cook just until noodles are tender, 5-10 min.
Serving Size: Makes 8 servings
Add in chicken broth, water, and season with salt and pepper to taste.
Cover and cook on low heat 6-7 hours.
Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back into crockpot. Add in egg noodles.
Cover and cook just until noodles are tender, 5-10 min.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 244.4
- Total Fat: 8.2 g
- Cholesterol: 72.1 mg
- Sodium: 832.3 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 2.7 g
- Protein: 23.7 g
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