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Enjoy a rich soup of chicken, vegetables and noodles to soothe you through the cold chill of winter.
Use 1 cup of frozen peas and carrots. Or use all canned chicken broth.
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Ingredients
- 1 large potato, cut into 1/2 inch pieces
- 1 large carrot, cut into 1/2 inch pieces
- 1/2 cup of onion, chopped
- 1/2 cup frozen peas
- 3 cups diced precooked chicken breasts (2 breasts)
- 2 cups of broth from the precooked chicken breasts, including the onion and celery in the broth.
- 1 -14.5 ounce can of low fat chicken broth
- 1-2 cups dried noodles.
Directions
- Place vegetables on the bottom of the slow cooker.
- Add the diced chicken.
- Add the broth.
- Cook about 1 hour on high or until boiling.
- Add the noodles, stir.
- Continue cooking on high for about 2 hours or until noodles are done.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 8 servings | |
| Calories 331 | |
| Calories from Fat 64 | 19% |
| Total Fat 7.09g | 9% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.09g | |
| Cholesterol 45mg | 15% |
| Sodium 419mg | 17% |
| Potassium 440mg | 13% |
| Total Carbs 45.95g | 12% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.45g | 1% |
| Protein 18.83g | 30% |
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Menus and Pairings
Goes Well With: green salads
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