Ingredients
Scale
- 1 medium yellow onion, diced
- 4 medium carrots, sliced into rounds or half moons
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken stock or broth
- 2 large boneless, skinless chicken breasts, about 1.5lbs (or chicken thighs)
- 2 dried bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- Salt and pepper, to taste
- 8 ounces egg noodles
- 1/2 lemon, juiced
- 3 tablespoons fresh parsley, finely chopped
Instructions
- In a slow cooker, combine diced onion, sliced carrots, sliced celery, minced garlic, chicken stock, chicken breasts, bay leaves, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours until the chicken is cooked through.
- Remove the chicken; shred it with two forks and return it to the slow cooker.
- Stir in egg noodles and cook on low for an additional 5-10 minutes until tender.
- Finish by adding lemon juice and fresh parsley before serving hot.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 3g
- Sodium: 590mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg