Slow Cooker Chicken Noodle Soup
Prep: 25 minutes
Slow Cook: 4 hours 10 minutes • Serves: 8
2 medium carrots, sliced 1/8-inch thick
2 medium celery ribs, cut lengthwise in half, then chopped
1 large leek, halved lengthwise and sliced 1/4-inch thick
1 large yellow onion, halved and sliced
1 bay leaf
1 teaspoon salt
3/4 teaspoon pepper
2 containers (32 ounces each) low sodium chicken stock
1 package (12 ounces) egg fettuccine noodles
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh Italian parsley
1 tablespoon fresh lemon juice
1. In 5- to 6-quart slow cooker, add chicken, carrots, celery, leek, onion, bay leaf, salt and pepper. Add stock; cover and cook on high 4 hours or low 8 hours or until chicken is very tender.
2. Transfer chicken to cutting board; let stand 5 minutes. Remove and discard bay leaf; stir in fettuccine, cover and cook 10 minutes on high or 20 minutes on low or until fettuccine is tender.
3. Remove and discard chicken skin and bones; chop chicken and stir into soup.
4. Stir dill, parsley and lemon juice into soup. Makes about 12 cups.
Approximate nutritional values per serving (1-1/2 cups):
238 Calories, 2g Fat (0g Saturated), 48mg Cholesterol,
563mg Sodium, 34g Carbohydrates, 3g Fiber, 21g Protein