Slow-Cooker Vegetables & Noodles
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 126.2
- Total Fat: 1.2 g
- Cholesterol: 35.0 mg
- Sodium: 506.0 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 2.8 g
- Protein: 3.4 g
View full nutritional breakdown of Slow-Cooker Vegetables & Noodles calories by ingredient
Introduction
This is a veggie version of my mother's homemade chicken and noodles. This is a veggie version of my mother's homemade chicken and noodles.Number of Servings: 8
Ingredients
-
1/2 large onion, diced
6 stalks celery (1/2 bunch), chopped with leaves
6 medium carrots, sliced
6 cup vegetable broth
1 (16-ounce) package frozen egg noodles
Salt and pepper, to taste
3 tablespoons cornstarch mixed with 3 tablespoons water (optional)
Tips
For extra color, use rainbow carrots.
Directions
Place vegetables and broth in a slow cooker. Cook on LOW for 3 to 4 hours. Add noodles and cook for an additional 30 minutes. If desired, transfer to a Dutch oven or stock pot. Combine cornstarch and water and add to vegetable-noodle mixture and cook until thickened.
Serving Size: Makes 6 to 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CRAFTYLADY79.
Serving Size: Makes 6 to 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CRAFTYLADY79.