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.

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