Crock-Pot Chicken Noodle Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 2 hours

食材

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

步驟

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.

營養

• 卡路里: 438
• 總脂肪: 13 g
• 飽和脂肪: 5 g
• 反式脂肪: 0 g
• 膽固醇: 144 mg
• 鈉: 1329 mg
• 總碳水化合物: 35 g
• 膳食纖維: 3 g
• 總糖: 4 g
• 蛋白質: 43 g