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
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Instructions
- Combine all ingredients except for egg noodles, lemon juice, and parsley in your slow cooker. Season with salt and pepper.
- Cook on low for 6-8 hours until chicken is tender.
- Remove chicken, shred it with forks, and return to the pot with egg noodles.
- Cook for an additional 5-10 minutes until noodles are tender.
- Stir in lemon juice and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg