What better way to enjoy a cool evening than with a steaming bowl of
fresh chicken noodle soup? This recipe is easy to prepare, healthy for
your diet, and delicious to enjoy. Serves 4 people.
Ingredients:
3 boneless, skinless chicken breasts
2 large carrots
2 large celery stalks
2 onions
2 x 400g (14oz) cans low sodium chicken broth
5 cups water
200g (7oz) egg noodles (or any other variety of pasta)
1 teaspoon dried parsley
1 teaspoon dried dill
½ teaspoon thyme
1 bay leaf
1 teaspoon salt
1 teaspoon pepper
Steps:
Cut carrots, celery, and onions into small pieces.
Place cut vegetables into slow cooker.
Cut chicken into one-inch pieces.
Add chicken to slow cooker.
Add broth, water, bay leaf, and all of the spices to the slow
cooker.
Set the slow cooker on low, cover, and cook for 8 to 10 hours.
When soup is almost done, boil noodles in separate pot until
they are al-dente (slightly firm).
Drain noodles and add to slow cooker.
Set slow cooker on medium and cook for thirty minutes or until
noodles are tender.
