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Wednesday, October 2, 2013

Crockpot Chicken Noodle Soup

  Ingredients
Makes 10 servings (Increase/Decrease).
  • 3 ½ pound · Broiler-fryer -- cut up, -skinned
  • 2 medium · Carrot -- peeled and chopped
  • ½ cup · Onion -- chopped
  • 2 · Celery stalk -- chopped
  •  2 teaspoon · Dried parsley flakes
  • ¾ teaspoon · Dried marjoram leaves
  • ½ teaspoon · Dried basil leaves
  • ¼ teaspoon · Poultry seasoning
  • ¼ teaspoon · Pepper
  • 1 · Bay leaf
  • 2 quart · -- Water
  • 2 ½ cup · Medium egg noodles -- uncooked

Directions

  • 1 Place first 4 ingredients in 3 1/2-quart slow cooker in order listed. Combine next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, cov-ered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.
I used frozen chicken breasts, and then when I added the noodles I also added 8 ounces of Fat Free Cream Cheese. 

http://www.allthecooks.com/crockpot-chicken-noodle-soup.html

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