Slow-Cooker Chicken Noodle Soup
Author: 
Recipe type: Dinner
Cuisine: Soup
Serves: Servings: 13
 
Ingredients
  • 2 boneless skinless chicken breasts
  • 5 carrots, peeled and sliced
  • 5 celery stalks, chopped
  • 1 yellow onion, chopped
  • 2, 32-ounce containers low-sodium chicken broth
  • 3 cloves garlic, minced
  • ΒΌ cup flat-leaf parsley, finely chopped
  • 1 teaspoon thyme
  • Salt and pepper (to taste)
  • 8 ounces egg noodles
Instructions
  1. Combine together the chicken, carrots, celery, onion, chicken broth, garlic, parsley, thyme, and salt and pepper (if desired) into a slow-cooker.
  2. Cook on high for 4-5 hours or low for 7-8 hours.
  3. Remove chicken breasts and shred approximately 10-15 minutes before cook time is up. Add back into slow-cooker, along with the egg noodles.
  4. Cook until egg noodles are done.
Notes
Boost your vegetable intake! Try adding other types of veggies such as zucchini, leeks, peas, broccoli or green beans.
Kids may enjoy other types of uniquely-shaped noodles such as tortellini or bowties instead of egg noodles.
Portion into individual airtight containers and bring as part of your lunch or dinner on-the-go.
Nutrition Information
Serving size: 1 cup Calories: 114 Fat: 2 grams Saturated fat: 1 gram Trans fat: 0 grams Carbohydrates: 10 grams Sugar: 2 grams Sodium: 102 milligrams Fiber: 1 gram Protein: 14 grams Cholesterol: 36 milligrams
Recipe by My Southern Health at http://www.mysouthernhealth.com/recipe-slow-cooker-chicken-noodle-soup/