Ingredients:
1 chicken whole, cut up, skinless
2 medium carrots, peeled and chopped
1/2 cup onion, peeled and chopped
2 celery ribs, coarsely chopped
2 1/2 tsp salt
2 tsp parsley
3/4 tsp marjoram
1/2 teaspoon basil
1/4 tsp poultry seasoning
1/4 tsp black pepper
1 bay leaf
2 quarts water
2 1/2 cups egg noodles
Directions:
Place the first 4 ingredients in a 3 1/2-5 quart crock pot. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.
Yield: 10 servings
Serving Size = 1 Cup per serving
WW Plus+ = 2 per serving
Nutrition Information:
63 Calories; 1g Fat; 3g Protein; 12g Carbs; 13mg Cholesterol; 693mg Sodium; Fiber 0g
2 medium carrots, peeled and chopped
1/2 cup onion, peeled and chopped
2 celery ribs, coarsely chopped
2 1/2 tsp salt
2 tsp parsley
3/4 tsp marjoram
1/2 teaspoon basil
1/4 tsp poultry seasoning
1/4 tsp black pepper
1 bay leaf
2 quarts water
2 1/2 cups egg noodles
Directions:
Place the first 4 ingredients in a 3 1/2-5 quart crock pot. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.
Yield: 10 servings
Serving Size = 1 Cup per serving
WW Plus+ = 2 per serving
Nutrition Information:
63 Calories; 1g Fat; 3g Protein; 12g Carbs; 13mg Cholesterol; 693mg Sodium; Fiber 0g
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