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CROCK POT CHICKEN NOODLE SOUP RECIPE

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CROCK POT CHICKEN NOODLE SOUP RECIPE 1 1

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
  • Juice from 1/2 a lemon
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

INSTRUCTIONS

  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.
  4. Return chicken to slow cooker, and serve.

Cooking time: 8 hour(s)

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

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