Crock Pot Chicken Noodle Soup
Ingredients
The soup base
-
1½
pounds
boneless skinless chicken breasts
-
3
medium
carrots, peeled, halved and sliced
-
3
stalks
celery, sliced
-
1
medium
onion, diced
-
2
teaspoons
garlic, minced
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
½
teaspoon
dried thyme
-
1
teaspoon
dried parsley
-
8
cups
chicken broth
The noodles and garnish
-
8
ounces
egg noodles, uncooked
-
2
tablespoons
fresh parsley, chopped
Instructions
- Place the chicken, carrots, celery, onion, garlic, salt, pepper, thyme, and parsley in a crock pot.
- Pour the chicken broth over the top.
- Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Remove the chicken from the soup and shred it with two forks.
- Return the shredded chicken to the soup and add the egg noodles.
- Cover and cook on HIGH for 20 minutes or until the noodles are tender.
- Taste and add more salt and pepper if desired.
- Sprinkle with fresh parsley and serve.
Nutrition Facts (estimated)
Servings
6
Calories
315
Total fat
5g
Total carbohydrates
34g
Total protein
31g
Sodium
618mg
Cholesterol
104mg
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