CROCKPOT CHICKEN SOUP
2 carrots
2 celery stalks
2 onions
3 boneless, skinless chicken breast
2 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 to 5 cups water
1 T dried parsley
1 T dried dill
6 oz noodles
Slice carrots, celery and onion. Place in crock pot. Add chicken, broth,water, and spices. Cover and cook on low 8 to 10 hours. One hour before serving, remove chicken and vegetables from pot. Add 6oz. noodles to pot, cover and turn to high. While noodles are cooking, shred the chicken and mince the vegetables (I run mine through the food processor). Return chicken and veggies to the pot. Cook til
noodles are done. Use the frozen chicken breasts and put them in frozen-just cook on high for the first hour. Use the chicken broth that is reduced sodium and fat free. Use your favorite noodle type. You can use the “NO Yolks” broad. This can be made in a 3qt pot, but it is a tight fit.
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