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Chicken Noodle Soup

  • 315calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B12, C, P
MineralsNatrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 cup(s) water

  2. 4 medium carrots , cut into 1/4-inch slices

  3. 4 medium stalks celery , cut into 1/4-inch slices

  4. 1 small onion , chopped

  5. 2 bay leaves

  6. 1/2 teaspoon(s) dried thyme

  7. Salt

  8. Ground black pepper

  9. 1 whole(s) (3 1/2-pound)

  10. chicken

  11. 3 cup(s) egg noodles , uncooked

Instructions Jump to Ingredients ↑

  1. In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.

  2. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.

  3. While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.

  4. Skim fat from soup and discard. Return chicken to soup to serve.

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