••••CROCK-POT CHICKEN NOODLE SOUP!
TOTAL TIME:
PREP:
LEVEL: EASY
SERVES: 6-8 SERVINGS
INGREDIENTS
- 1 1/2 lb. boneless skinless chicken breasts
- 1 large onion, chopped
- 3 carrots, peeled and sliced into coins
- 2 stalks celery, sliced
- 1/2 tsp. dried oregano or dried thyme
- 1/2 tsp. dried rosemary
- 3 cloves garlic, minced
- 1 bay leaf
- kosher salt
- Freshly ground black pepper
- 10 c. low-sodium chicken broth
- 2 sprigs fresh rosemary
- 8 oz. pasta
- Freshly chopped parsley, for garnish
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DIRECTIONS
- In a slow cooker, combine chicken, onion, carrots, celery, oregano, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour over chicken broth.
- Cover and cook on low, 6 to 8 hours.
- Remove chicken from slow cooker and shred. Discard bay leaf. Return chicken to slow cooker and add pasta.
- Cook on low until al dente, 20 to 30 minutes more.
- Garnish soup with parsley and serve.
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