Crockpot Chicken and Noodle Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
30	ounces	skinless boneless chicken breasts -- trimmed of fat
6	stalks	celery -- sliced
6	large	carrots -- sliced
1	medium	sweet onion -- diced
64	ounces	low sodium chicken broth
1	teaspoon	seasoned salt
1/2	teaspoon	white pepper
1/2	teaspoon	dried thyme
1/2	teaspoon	dried basil
1	tablespoon	low sodium Worcestershire sauce
1/4	teaspoon	celery seeds
2	whole	bay leaves
8	ounces	egg noodles

Trim fat from chicken breasts but do not cut. Slice celery and carrots. Dice onion.

Place vegetables in bottom of slow cooker. Put breasts on top on vegetables.

Mix salt, pepper, thyme, basil, and celery seed together. Sprinkle on top of chicken.

Add Worcestershire sauce and chicken broth. Push bay leaves into broth.

Cook on LOW 5 to 6 hours or on HIGH 2 to 3 hours.

Remove meat from soup. Let cool and shred or cut into bite size pieces. Add back to soup along with noodles.

Turn heat to HIGH and cook 30 to 45 minutes or until noodles are cooked through. Remove bay leaves before serving.

Makes 12 servings.

Per Serving: 205 Calories; 2g Fat (8.0% calories from fat); 26g Protein; 20g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 513mg Sodium. Exchanges: 1 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.