Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups chopped carrots (about 3 medium)
- 2 cups chopped celery (about 4 stalks)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups egg noodles
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt & pepper to taste
- Juice of 1 lemon (optional)
- Fresh parsley for garnish
Instructions
- Prepare your vegetables by chopping carrots, celery, onion, and garlic into bite-sized pieces.
- Layer chopped veggies in the bottom of your crockpot. Place chicken breasts on top and season generously with salt and pepper.
- Pour chicken broth over the ingredients until everything is well-covered.
- Cook on low for 6-8 hours until the chicken is tender and easily shreds with a fork.
- About 30 minutes before serving, stir in egg noodles.
- Shred the chicken in the pot, add lemon juice if desired, garnish with parsley, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg