Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Health Rating
Prep Cook Ready in Servings
15 min 3 h 30 min 3 h 45 min 5

Ingredients


2 leaf Bay leaf
1/8 tsp Black pepper (to taste)
5 medium Carrots (peeled, chopped)
4 medium stalk(s) Celery (chopped)
3 breast Chicken breast, boneless, skinless (about 1-1/2 lb)
6 cup Chicken broth (stock), low sodium
2 cup Egg noodles, unenriched, dry
3 tbsp Extra virgin olive oil
3 clove(s) Garlic (minced)
1/8 tsp Kosher salt (to taste)
1 tbsp Lemon juice
1/4 cup Parsley, fresh
1/2 tsp Rosemary, dried
1/2 tsp, ground Thyme, dried
1 cup Water
1 medium Yellow onion (chopped)

Instructions


In the bowl of a slow cooker combine the raw chicken, carrots, onion, celery, garlic, olive oil, chicken broth, water, thyme, rosemary, bay leaves, and salt and pepper to taste. Cover and cook on low until the chicken is cooked through, about 6 hours. Or cook on high for about 3 1/2 hours.

Remove the cooked chicken to a cutting board an let rest for 10 minutes. Cut into bite-sized chunks. Add the egg noodles and parsley to the slow cooker, increase temperature to high, cover and cook for 10 minutes or until the noodles are tender. Stir in the lemon juice and return the chicken to the slow cooker. Taste and adjust seasonings if necessary.

Serve hot with saltine crackers, if desired.

Nutrition Facts

Per Portion

Calories 340
Calories from fat 105
Calories from saturated fat 20.6
Total Fat 11.7 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 6.9 g
Cholesterol 92 mg
Sodium 913 mg
Potassium 1059 mg
Total Carbohydrate 22.1 g
Dietary Fiber 3.3 g
Sugars 5.3 g
Protein 37 g

Dietary servings

Per Portion


Grain 0.2
Meat 1.5
Vegetables 2.0

Energy sources


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