Wednesday, October 31, 2012

Crock Pot Recipe 5

Chicken & Vegetable Noodle Soup

*This recipe provides 6 servings.*


3 carrots, sliced
2 medium onions, chopped
3 ribs celery, sliced
3 lb. whole fryer chicken, cleaned
1 cup wide egg noodles, cooked al dente' and drained
2 Tbs. dried parsley
1 tsp. salt
1/3 teaspoon ground black pepper
4 cups low-sodium chicken broth
1 Tbs. fresh Italian parsley, minced
2 Tbs. fresh lemon juice


1) Combine all ingredients, except the Italian parsley and lemon juice, in the crock pot. Cover; cook on low 6 to 8 hours. Remove chicken from crock pot and let cool slightly.

2) Remove the chicken meat from the skin and bones and return the chicken to the crock pot. Discard the skin and bones. Cover; cook on high for 30 mins. Skim away any fat from the top of the soup. Prior to serving, add the Italian parsley and fresh lemon juice.

Nutritional value per serving:

Calories: 228
Carbs: 17 grams
Protein: 24 grams
Fat: 6 grams

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