CROCKPOT CHICKEN NOODLE SOUP
By shygirl
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Ingredients
- 1 1/2 cups carrots, chopped
- 2 ribs of celery, chopped
- 1 medium onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
- 2 slices of ginger (approx 1/4 inch thick each), peeled
- 2-3 stocks fresh rosemary
- 8 boneless, skinless chicken thighs (I use a few more because the club-sized package was on sale)
- 1 container low sodium chicken broth (approx 900mL if not using wine add additional broth)
- 1 cup white wine (optional but highly recommended)
- Coarse salt and ground pepper to taste
- 2 cups egg noodles
Details
Preparation
Step 1
Spray crockpot with non-stick spray. Add carrots, celery, onion, ginger, and rosemary. Arrange chicken on top of vegetables. Add broth, salt, and pepper.
Cook on low for 8 hours. Remove chicken, shred with two forks and but back into pot. Add noodles and cook on high for 20 to 30 minutes.
Serve with biscuits or crusty bread.
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