Heat water in a glass measuring cup until hot, then dissolve bouillon in the water.
Pour the water, chicken broth, cooked chicken, garlic salt, carrots, and celery to the Crock-pot.
Cover and cook on low 4-5 hours.
Before serving, cook the gluten-free egg noodles according to package directions, then drain and add to Crock-pot. Stir together.
Add additional garlic salt, or salt and pepper to taste if you feel like it needs more flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (380g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4729.3mg||163 %|
|Potassium 360.8mg||9 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 7.5g|
|Protein 1g||1 %|
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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: 46
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