Slow Cooker Chicken Noodle Soup
Photo by: Andrew McCaul
This chicken noodle soup will likely become your go-to recipe for fall and winter (and cold season!).
ingredients: Add all to shopping list
2 Tbsp canola oil
1 onion, chopped
1⁄2 tsp salt, divided
1⁄4 tsp black pepper
1 cup baby carrots
1 lb bone-in, skinless chicken thighs
1 1⁄2 lb bone-in, skinless chicken breasts
1 bay leaf
5 cups reduced sodium chicken broth
2 Tbsp chopped dill
1 cup frozen peas and carrots, thawed
1 1⁄2 cups cooked vermicelli, broken into 3-inch pieces
1 onion, chopped
1⁄2 tsp salt, divided
1⁄4 tsp black pepper
1 cup baby carrots
1 lb bone-in, skinless chicken thighs
1 1⁄2 lb bone-in, skinless chicken breasts
1 bay leaf
5 cups reduced sodium chicken broth
2 Tbsp chopped dill
1 cup frozen peas and carrots, thawed
1 1⁄2 cups cooked vermicelli, broken into 3-inch pieces
directions:
1. In a large skillet, heat oil for 30 seconds on medium. Add onion, 1⁄4 tsp salt, and pepper. Sauté for 5 minutes. Add carrots; sauté for 5 minutes.
2. In a large slow cooker, arrange chicken. Sprinkle with 1⁄4 tsp salt. Top with carrots, onions, and bay leaf. Add broth. Cover and cook on low for 6 hours.
3. Remove chicken from cooker. Cool. Dice chicken . Strain soup, discarding vegetables. In slow cooker, combine broth, chicken, dill, peas and carrots, and vermicelli. Cook on high for 10 minutes.
KITCHEN COUNTER:
Serve: 4-6. Per Serving: 320 calories, 18g carbs, 36g protein, 11g fat, 95mg cholesterol, 670mg sodium, 2g fiber
