Crock Pot Chicken Noodle Soup Recipe

• 分量: 8 servings
• 調理時間: 30 minutes
• 総時間: 4 hours 30 minutes

材料

3 large boneless skinless chicken breasts (1.5 pounds)

1 medium onion (whole and peeled)

2 medium carrots (diced)

2 large celery stalks (diced)

2 large garlic cloves (slivered)

3 bay leaves

5 whole black peppercorns

1 1/4 teaspoons salt

1/2 teaspoon ground black pepper (to taste)

10 cups chicken broth (low sodium)

6 ounces egg noodles (wide)

1/2 cup fresh parsley or dill (finely chopped)

手順

In a large slow cooker, add chicken breasts, onion, carrots, celery, garlic, bay leaves, peppercorns, salt, pepper and chicken broth.

Cover and cook on Low for 8 hours or on High for 4 hours.

After remove chicken breasts on a large plate and set aside. Discard bay leaves, peppercorns and onion.

Add egg noodles, stir, cover and cook on High for 20 minutes or until pasta is ready. Shred chicken breasts and return to slow cooker along with parsley.

Stir, taste and adjust any seasonings to taste. Serve hot.

栄養

• サービングサイズ: 1.5 cups
• カロリー: 240 kcal
• 脂肪総量: 5 g
• 飽和脂肪: 1 g
• トランス脂肪: 0.02 g
• コレステロール: 72 mg
• ナトリウム: 568 mg
• 炭水化物総量: 22 g
• 食物繊維: 1 g
• 糖質総量: 2 g
• タンパク質: 27 g