Great recipe for the cool fall weather coming up (please cool down So. Cal)! We usually end up making this one when we get down to the last of our chicken from our roast.
Slow Cooker Chicken Noodle Soup
1 1/2 lbs boneless skinless chicken breasts (or your left over chicken from your roast)
5 medium carrots, peeled and chopped
1 medium onion, chopped
4 stalks celery, chopped
3 cloves garlic, minced
3 Tbsp extra virgin olive oil
6 cups low-sodium chicken broth (3 – 15 oz cans or from your stock)
1 cup water
1/2 tsp dried rosemary
2 bay leaves
Salt and freshly ground black pepper to taste
2 cups uncooked wide egg noodles
3 1/2 Tbsp chopped parsley
1. In your slow cooker, put chicken, carrots, onion, celery, and garlic.
2. Pour olive oil over top then add chicken broth/stock, water, rosemary, bay leaves and season with salt and pepper to taste.
3. Cover and cook on low for 6 – 7 hours.
4. Add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes or until noodles are tender.
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