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)
- 8 ounces egg noodles
- Juice of 1/2 lemon
- Fresh parsley, finely 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 chicken is cooked and vegetables are tender.
- Remove chicken from the slow cooker and shred it using two forks; return it back to the pot.
- Stir in egg noodles and cover; cook for another 5-10 minutes until noodles are tender.
- Add lemon juice and fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg