| 14 | 380 | 236 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 6 h | 8 |
| 681 gm | Chicken breast, boneless, skinless |
| 2 cup chopped | Carrots (and peeled ) |
| 1 medium | Yellow onion (diced ) |
| 4 medium stalk(s) | Celery (chopped ) |
| 3 clove(s) | Garlic (minced ) |
| 3 tbsp | Extra virgin olive oil |
| 1/2 tsp, ground | Thyme, dried |
| 1 leaf | Bay leaf |
| 6 cup | Chicken broth (stock) (or homemade stock) |
| 1 cup | Water |
| 1/2 tsp | Sea Salt |
| 1/4 tsp | Black pepper |
| 2 cup | Egg noodles, unenriched, dry (or gluten free noodles) |
| 1/4 cup | Parsley, fresh (minced) |
In a 6 quart crockpot place chicken on the bottom and cover with the carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
Next add in the broth, water, and season with salt and pepper to taste.
Cover and cook on low heat 6 – 7 hours.
Remove the bones.
Now add in the noodles and parsley.
Cover and cook just until noodles are tender, 5-10 minutes.
Adapted for your enjoyment by Paula Yolles of FoodTastic Health
| Grain | 0.1 |
| Meat | 0.9 |
| Vegetables | 1.2 |
