Soup

Crock Pot Chicken and Veggie Noodle Soup is for Soup.

Crock Pot Chicken and Veggie Noodle Soup takes several minutes to prepare.

Crock Pot Chicken and Veggie Noodle Soup takes several minutes to cook.

Crock Pot Chicken and Veggie Noodle Soup makes 12 servings.

The ingredients for Crock Pot Chicken and Veggie Noodle Soup are:

8 cups chicken broth, homemade or canned
4 medium carrots, peeled and diced
4 stalks celery, diced.
2 cups kidney beans
2 cups whole kernal corn (no salt added if canned)
1/2 large onion, in large dice
8 oz chicken tenderloins (about 4)
2 cloves garlic
1 Tbsp Parsley
1 Tbsp Rosemary
1 Tbsp Thyme
Salt and Pepper to taste
1 package Whole Wheat, High Fiber No Yolk Egg noodles

Here is how you make Crock Pot Chicken and Veggie Noodle Soup:

Get out the Crock Pot. Add chicken broth, carrots, celery, kidney beans, and corn. Set on low. Chicken broth can be made in the crock pot the day before. Place chicken carcasses in crock pot with additional vegetables, cover with water, and cook on high for 6 hours. Remove crock to refrigerator overnight. Next day, skim the fat off the top and strain through a cheesecloth to remove as much fat as possible.Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Add onions, garlic, and chicken to dish, and bake 20 minutes until chicken is cooked. Remove, let chicken cool, and dice chicken. Mince roasted garlic cloves. Add onions, chicken and garlic to crock pot. Grind parsley, rosemary, and thyme in Mortar with pestil, add along with salt and pepper to taste.After 4-6 hours, carrots and beans should be soft. Add egg noodles and heat for 30-60 minutes, until noodles have finished cooking.Makes 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user UOFIGIRL.

The nutritional information for Crock Pot Chicken and Veggie Noodle Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 239.9

• Total Fat: 3.1 g
• Cholesterol: 12.8 mg
• Sodium: 1,310.7 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 7.6 g
• Protein: 18.9 g