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
- Fresh parsley, lemon juice, salt, pepper
Instructions
- In a slow cooker, combine onion, carrots, celery, garlic, chicken stock, and season with salt and pepper.
- Place chicken breasts into the mixture.
- Cook on low for 6-8 hours until chicken is cooked through and vegetables are tender.
- Remove chicken; shred it and return to the pot.
- Add egg noodles and cook for an additional 5-10 minutes until tender.
- Stir in lemon juice and fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg