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This chicken and noodles recipe made in the crockpot is a wonderfully easy soup to cook while at work or on a busy day. It can be made more soupy with added broth, or sometimes I like to thicken the liquid with a little water and cornstarch mixture and let it cook until thickened. Then it is good served over mashed potatoes!
Ingredients
- 4 skinless, boneless chicken breast halves
- 6 cups water
- 1 onion, chopped
- 2 stalks celery, chopped (Optional)
- salt and pepper to taste
- 1 (12 ounce) package frozen egg noodles
Directions
Step 1
Place chicken, water, onion, celery, salt, and pepper into a slow cooker. Set temperature to Low and cook for 6 to 8 hours.
Step 2
When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm.
Step 3
Turn the slow cooker up to High and stir in frozen egg noodles. Cook until noodles are tender then return chicken pieces to broth. Adjust seasonings to taste.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 311 | |
| % Daily Value * | |
| Total Fat4g | 4% |
| Saturated Fat1g | 5% |
| Cholesterol93mg | 31% |
| Sodium81mg | 4% |
| Total Carbohydrate42g | 15% |
| Dietary Fiber2g | 8% |
| Total Sugars2g | |
| Protein26g | |
| Vitamin C3mg | 14% |
| Calcium45mg | 3% |
| Iron3mg | 16% |
| Potassium401mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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