Ingredients
Scale
- 1 medium yellow onion, diced
- 4 medium carrots, sliced
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 8 ounces egg noodles
- Fresh parsley and lemon juice for garnish
Instructions
- In a large slow cooker, combine onion, carrots, celery, garlic, chicken broth, chicken breasts, bay leaves, thyme, rosemary, salt, and pepper.
- Cook on low for 6-8 hours until chicken is cooked through and vegetables are tender.
- Remove chicken and shred it into bite-sized pieces; return it to the slow cooker.
- Add egg noodles to the soup mixture and cook on low for an additional 5-10 minutes until noodles are tender.
- Stir in lemon juice and fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg