CROCK POT CHIKEN NOODLE SOUP RECIPE

YOU’LL NEED:

1 lb skinless, boneless chicken breasts
1 Tsp. olive oil
8 C. fat free chicken broth
3 Large carrots, chopped
3 Celery stalks, chopped
1 Small yellow onion, finely chopped
2 Cloves garlic, minced
1 Tsp. dried thyme
1/2 Tsp. dried rosemary
1 Tsp. dried dill
4 Oz. egg noodles
Juice from 1/2 a lemon
1/4 C. fresh parsley, chopped
Salt and pepper to tast

HOW TO MAKE:

1-Combine all ingredients except the egg noodles and parsley in a slow cooker.
2-Cook on low for 6-8 hours. Remove chicken and chop.
3-Add egg noodles, parsley and lemon juice to slow cooker, and cook until noodles are tender, about 10-15 minutes.
4-Return chicken to slow cooker, and serve.
5-Preparation time: 10 minute(s) | Cooking time: 8 hour(s)

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