Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 8 oz No Yolks egg noodles
- Salt and pepper to taste
Instructions
- Prepare your ingredients by dicing the onion, carrots, and celery, and mincing the garlic.
- Layer the diced vegetables in the bottom of your crockpot. Place the boneless chicken breasts on top.
- Pour in the chicken broth and add thyme along with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Shred the chicken using two forks, then return it to the pot.
- Add the egg noodles about 30 minutes before serving and cook until tender.
Notes
Serve with crusty bread or crackers. Can be topped with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: American
- Diet: Gluten
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg