Place whole chicken breasts on the bottom and top with carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
Next add in chicken broth, water, and season with salt and pepper to taste.
Cover and cook on low heat 6 – 7 hours.
Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot.
Now add in egg noodles and parsley.
Cover and cook just until noodles are tender, 5-10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (624g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 89 (16%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 129.6mg||40 %|
|Sodium 1661.8mg||57 %|
|Potassium 1237.4mg||33 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 58.8g|
|Protein 49.4g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 551
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