Crock-Pot Chicken Noodle Soup

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 2 hours

材料

4 (6- to 8-oz.) boneless, skinless chicken breasts

1 large yellow onion, finely chopped

3 carrots, peeled. sliced into coins

2 celery ribs, thinly sliced

5 garlic cloves, finely chopped

2 thyme sprigs

1 rosemary sprigs

1 bay leaf

3 tbsp. unsalted butter

4 tsp. kosher salt

1 tsp. freshly ground black pepper

8 c. low-sodium chicken broth

8 oz. wide egg noodles

Finely chopped fresh parsley, for serving

手順

In a slow cooker, combine chicken, onion, carrot, celery, garlic, thyme, rosemary, bay leaf, and butter; season with salt and pepper. Cover and cook on High for 2 hours.

Add broth, then cover and continue to cook on High about 30 minutes more, until flavors have melded. Transfer chicken to a plate, let cool slightly, then shred with 2 forks. Discard thyme, rosemary, and bay leaf.

Return shredded chicken to slow cooker and add egg noodles. Cover and cook on High about 20 minutes, until noodles are al dente.

Top with parsley.

栄養

• カロリー: 438
• 脂肪総量: 13 g
• 飽和脂肪: 5 g
• トランス脂肪: 0 g
• コレステロール: 144 mg
• ナトリウム: 1329 mg
• 炭水化物総量: 35 g
• 食物繊維: 3 g
• 糖質総量: 4 g
• タンパク質: 43 g