Ingredients
- 1 large chicken breast with bone and skin, lightly seasoned with salt and pepper
- ¼ medium yellow onion, diced (about 1/2 cup)
- 1 small carrot, sliced
- 1 stalk celery , halved then sliced
- 1 clove garlic, minced
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 3 cups low or no sodium chicken stock
- 1 bay leaf
- ½ cup egg noodles
- salt and pepper to taste
Instructions
- In a Crock Pot or slow cooker, add lightly seasoned chicken breast followed by carrots, celery, onion and garlic. Add spices and top with broth. Cook on low for 6-8 hours.1 large chicken breast with bone and skin1/4 medium yellow onion1 small carrot1 stalk celery1 clove garlic1/2 teaspoon rosemary1/2 teaspoon thyme3 cups low or no sodium chicken stock1 bay leaf
- For the last half hour, turn up temperature to high. Remove chicken and discard skin and bones. Cube chicken and return to the slow cooker with noodles for the last 10 minutes of cooking before shutting off and serving. Discard bay leaf. Add additional salt and pepper as needed. Enjoy!1/2 cup egg noodlessalt and pepper to taste
MY NOTES
NUTRITION
Serving: 1g | Calories: 271kcal | Carbohydrates: 16g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 199mg | Potassium: 688mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4375IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg
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