Ingredients
Scale
- 1 medium yellow onion, diced
- 4 medium carrots, sliced
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken stock or broth
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 8 ounces egg noodles
- Juice of 1/2 lemon
- 3 tablespoons fresh parsley, chopped
Instructions
- In a large slow cooker, combine onion, carrots, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, rosemary, salt, and pepper.
- Cook on low for 6-8 hours until the chicken is cooked through and vegetables are tender.
- Remove the chicken and shred it using two forks before returning it to the crockpot.
- Stir in egg noodles and cook for an additional 5-10 minutes until tender.
- Finish by adding lemon juice and fresh parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg