Crockpot Chicken noodle soup

By ali_fletch

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Calories: 160

Fat: 3g

Protein: 16g

Entire recipe makes 8 servings
Serving size is about 1 1/4 cups
Each serving = 4 Points +

PER SERVING: 160 calories; 3g fat; 15g carbohydrates; 16g protein; 2g fiber

Ingredients

• 1 lb skinless, boneless chicken breasts
• 1 tsp olive oil
• 8 cups fat free chicken broth
• 3 large carrots, chopped
• 3 celery stalks, chopped
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp dried dill
• 4 oz egg noodles (I used THIS kind)
• Juice from 1/2 a lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Details

Servings 8
Preparation time 10mins
Cooking time 490mins
Adapted from laaloosh.com

Preparation

Step 1

1. Combine all ingredients except the egg noodles and parsley in a slow
cooker.
2. Cook on low for 6-8 hours. Remove chicken and chop.
3. Add egg noodles, parsley and lemon juice to slow cooker, and cook
until noodles are tender, about 10-15 minutes. Return chicken to slow
cooker, and serve.