It’s a chilly summer day today and I thought some Crock Pot Chicken Noodle Soup would be the perfect thing to warm up my little family but not heat up the house too much by using the stove.
1 lb skinless, boneless chicken breasts
1 tsp olive oil8 cups fat free chicken broth
3 large carrots, chopped
3 celery stalks, chopped
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp dried dill
4 oz egg noodles
juice from 1/2 a lemon
1/4 cup fresh parsley, chopped
salt and pepper to taste
- Combine all ingredients except the egg noodles and parsley in a crock pot.
- Cook on low for 6-8 hours. Remove chicken and chop.
- Add egg noodles, parsley and lemon juice to crock pot, and cook until noodles are tender, about 10-15 minutes. Return chicken to slow cooker, and serve