Chicken Noodle Soup Recipe

Chicken Noodle Soup
PREP 10 minutes COOK 8 hours
PER SERVING Calories: 320 Saturated Fat: 2g Trans Fat: 0g Carbohydrates: 24g Fiber: 3g Sodium: 354mg Protein: 34g

The bone helps keep the chicken moist during the long, slow cooking and imbues the broth with body and rich flavor. But, if you prefer the convenience, use a large boneless, skinless chicken breast instead. The aroma of this soup is warm and welcoming after a long day of work.

1 bone-in chicken breast, skin removed, about 8 to 12 ounces 1 cup diced carrots 1 cup diced celery 3 garlic cloves, minced 1 sprig fresh thyme 2 cups low-sodium chicken broth ⅛ teaspoon sea salt 4 ounces egg noodles 1 teaspoon red wine vinegar Freshly ground black pepper 1.

Put the chicken, carrots, celery, garlic, thyme, broth, and salt in the slow cooker and stir to combine. 2. Cover and cook on low for 8 hours. 3. Remove the thyme and discard it. Remove the chicken to a cutting board and shred it with a fork. Discard the bone. 4.

Add the egg noodles to the slow cooker, cover the crock, and cook until the noodles are
tender, about 10 minutes. Return the shredded chicken to the crock and stir in the vinegar. Season with the black pepper.

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