A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.
Ingredients
- 2 pounds skinless, boneless chicken breast halves
- 8 cups water
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 green onion, chopped
- 4 cubes chicken bouillon
- 4 teaspoons dried parsley
- 1 bay leaf
- 1 teaspoon seasoned salt
- 1 teaspoon salt, or to taste
- ½ teaspoon dried basil
- ¼ teaspoon ground black pepper
- 6 ounces egg noodles
Directions
Step 1
Gather all ingredients.
Step 2
Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
Step 3
Remove and discard bay leaf. Remove chicken, shred using 2 forks.
Step 4
Return shredded chicken to the pot. Stir in egg noodles.
Step 5
Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.
Cook’s Notes:
A total of 4 cups of chicken broth can be used in place of the chicken bouillon. If you use chicken broth, reduce the amount of water in the recipe to 4 cups instead of 8 cups.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 207 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 5% |
Cholesterol77mg | 26% |
Sodium1055mg | 46% |
Total Carbohydrate17g | 6% |
Dietary Fiber1g | 4% |
Total Sugars1g | |
Protein26g | |
Vitamin C2mg | 8% |
Calcium45mg | 3% |
Iron2mg | 11% |
Potassium276mg | 6% |
*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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source by allrecipe
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