Ingredients
Scale
- 1 medium yellow onion
- 4 medium carrots
- 4 stalks celery
- 4 cloves garlic
- 8 cups low-sodium chicken broth
- 2 large boneless skinless chicken breasts (about 1.5 lbs)
- 8 ounces egg noodles
- Fresh parsley
- Lemon juice
- Salt and pepper to taste
Instructions
- Add all ingredients except parsley, lemon juice, and egg noodles to the slow cooker. Season with salt and pepper.
- Cook on low for 6-8 hours until chicken is cooked through and vegetables are tender.
- Remove chicken, shred with forks, then return it to the pot along with egg noodles.
- Cover and cook on low for an additional 5-10 minutes until noodles are tender.
- Stir in lemon juice and fresh parsley before serving hot.
Notes
- Adjust seasoning to taste before serving.
- For a thicker soup, add less broth or cook uncovered for 15 minutes at the end.
- Optional: garnish with extra parsley or a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 7
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg