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Lowfat Crockpot Old Fashioned Chicken Noodle Soup
Good for cold winter days, or when the family has a cold. Classic comfort food.
Serves 6
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1 |
lb |
Whole Chicken breasts, skinned |
|
| 3 |
ea |
Celery Stalks with leaves, cut diagonally into 1 inch thick slices |
|
| 2 |
ea |
Medium leeks, trimmed to white and light green parts, cleaned and sliced |
|
| 2 |
ea |
Carrots, cut into 1/2 inch thick slices |
|
| 6 |
ea |
Flat leaf parsley sprigs |
|
| 2 |
ea |
Garlic clove, peeled |
|
| 1/2 |
Tsp |
Salt |
|
| 1/4 |
Tsp |
Freshly ground black pepper |
|
| 8 |
C |
Reduced sodium chicken broth |
|
| 1 1/2 |
C |
No Yolk egg noodles |
|
| 1/2 |
C |
Flat leaf parsley, chopped, for garnish |
|
|
Instructions
Put chicken, celery, leeks, carrots, parsley, garlic, salt, and pepper in a 5 or 6 quart crockpot. Pour broth over contents and cover. Cook for 4
to 5 hours on high or 8 to 10 hours on low, chicken and vegetables should be fork tender when finished cooking. Discard parsley and garlic. Remove chicken from broth. Pull chicken apart into bite size
pieces when chicken is cool enough to handle.
Prepare noodles according to package directions. Drain and rinse. Return chicken pieces to the crockpot, add the noodles. Serve with parsley
garnish.
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