Crock Pot Chicken Noodle Soup Recipe
Servings: 12
Ingredients
- 1 whole chicken (2 1/2-3 1/2 lbs.)
- 3-4 cans Swanson chicken broth
- 1 (8 ounce.) pkg. frzn mixed vegetables (corn, zucchini, carrots)
- 1 (8 ounce.) pkg. lg. egg noodles, cooked
- Salt and pepper to taste
Directions
- Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep innards). Place whole chicken in crock pot, cover and cook on high for 3-4 hrs or possibly till chicken falls off bones. Remove chicken, let it cold.
- While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add in frzn vegetables and spices and cook on low for 1 hour. During which time, cook egg noodles according to package directions. When the noodles are done, add in them to the crock pot and season to taste. Cook 1/2 hour longer.
- Serves 8-10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 151 | 48% |
| Total Fat 16.8g | 21% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.01g | |
| Cholesterol 93mg | 31% |
| Sodium 1013mg | 42% |
| Potassium 349mg | 10% |
| Total Carbs 16.33g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.7g | 0% |
| Protein 23.65g | 38% |
