| 14 | 380 | 235 |
| 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 ) |
| 3 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) |
| 1 cup | Water |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 2 cup | Egg noodles, unenriched, dry |
| 3 tbsp | Parsley, fresh |
In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
Next 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 in to the crockpot. Now add in egg noodles and parsley.
Cover and cook just until noodles are tender, 5-10 minutes.
| Grain | 0.1 |
| Meat | 0.9 |
| Vegetables | 1.0 |
