I like shredded and not chunky chicken in my chicken noodle soup, and I don't prefer a lot of broth. My husband jokes that's it just a hair away from being a casserole, but he LOVES it more than any chicken noodle soup he's ever had. I don't think it's that different from most other chicken noodle soups, but oh well...I'm not gonna tell him that.

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Name: Momma Green's Chicken Noodle Soup
Prep time: 1 h 30 min
Cook time: 8 h
Total time: 9 h 30 min
Yield: 12
Cuisine: American
Ingredients: 2 lbs Boneless skinless chicken thighs or equal amounts breasts and thighs mix; 2 cups Carrots Chopped; 2 medium Sweet yellow onions Diced large (not quite chopped); 5 stalks Celery Chopped; 4 cloves Garlic Minced; 1 tsp Poultry Seasoning; 2 Bay leaves; 3 tbs Fresh parsley; 1 sprig Fresh Thyme; 3 tbs Extra virgin olive oil; 1 tbs Sea salt or to taste; 1/2 tsp Fine ground pepper or to taste; 1/2 tsp Fresh ground peppercorn medley or to taste; 32 oz Low sodium chicken stock; 32 oz Low sodium chicken broth; 1 small bag Frozen peas; 16 oz bag Medium egg noodles or 1.5 bags Reames Frozen Egg Noodles (preferred)

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INGREDIENTS

2 lbs Boneless skinless chicken thighs ; or equal amounts breasts and thighs mix
2 cups Carrots ; Chopped
2 medium Sweet yellow onions ; Diced large (not quite chopped)
5 stalks Celery ; Chopped
4 cloves Garlic ; Minced
1 tsp Poultry Seasoning
2 Bay leaves
3 tbs Fresh parsley
1 sprig Fresh Thyme
3 tbs Extra virgin olive oil
1 tbs Sea salt ; or to taste
1/2 tsp Fine ground pepper ; or to taste
1/2 tsp Fresh ground peppercorn medley ; or to taste
32 oz Low sodium chicken stock
32 oz Low sodium chicken broth
1 small bag Frozen peas
16 oz bag Medium egg noodles ; or 1.5 bags Reames Frozen Egg Noodles (preferred)

INSTRUCTIONS

In a large crockpot, add in your carrots, onions, celery, garlic, poultry seasoning, olive oil, bay leaves, parsley, and fine ground pepper. Place chicken on top. Pour chicken stock and broth over chicken. Cook on high heat for 1 hour, and low heat for 7 hours or more (just go to work and come home - and like magic, you're ready to finish dinner).

Dig out your bay leaves and toss them. Shred your chicken with a couple forks while still in the crockpot. Add in the sea salt and fresh ground pepper to taste. I sometimes have to play with the salt and pepper a few times until it tastes just right. I think the amount varies based on the flavor of the veggies in the batch and if you use low sodium stock and broth or not.

In a separate pot, cook your noodles according to the package. Remove the noodles from the pot and add them to the meat and veggies. Toss in the frozen peas. Taste again to see if you need more salt or pepper once the noodles have been added. If the soup is too thick, you can add some water or I just keep another 32 oz of chicken broth around to add in if needed.

Ladle into bowl and sprinkle pepper on top (if you're a pepper lover like I am). Enjoy!

NOTES

If you want to keep this lower calorie, use chicken breasts only. For a richer flavor, sub a chicken breast or two for a couple boneless skinless chicken thighs. Oh, and if you don't have a huge crockpot, you may need to transfer your meat/veggies to a large roaster or stockpot and add your noodles in from there. For an even heavier version of this soup, try using fettuccine noodles instead of egg noodles, but wash them to get out some of the starch before cooking them.

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Momma Green's Chicken Noodle Soup

2 lbs Boneless skinless chicken thighs or equal amounts breasts and thighs mix
2 cups Carrots Chopped
2 medium Sweet yellow onions Diced large (not quite chopped)
5 stalks Celery Chopped
4 cloves Garlic Minced
1 tsp Poultry Seasoning
2 Bay leaves
3 tbs Fresh parsley
1 sprig Fresh Thyme
3 tbs Extra virgin olive oil
1 tbs Sea salt or to taste
1/2 tsp Fine ground pepper or to taste
1/2 tsp Fresh ground peppercorn medley or to taste
32 oz Low sodium chicken stock
32 oz Low sodium chicken broth
1 small bag Frozen peas
16 oz bag Medium egg noodles or 1.5 bags Reames Frozen Egg Noodles (preferred)

In a large crockpot, add in your carrots, onions, celery, garlic, poultry seasoning, olive oil, bay leaves, parsley, and fine ground pepper.  Place chicken on top.  Pour chicken stock and broth over chicken.  Cook on high heat for 1 hour, and low heat for 7 hours or more (just go to work and come home - and like magic, you're ready to finish dinner).

Dig out your bay leaves and toss them.  Shred your chicken with a couple forks while still in the crockpot.  Add in the sea salt and fresh ground pepper to taste.  I sometimes have to play with the salt and pepper a few times until it tastes just right.  I think the amount varies based on the flavor of the veggies in the batch and if you use low sodium stock and broth or not.

In a separate pot, cook your noodles according to the package.  Remove the noodles from the pot and add them to the meat and veggies.  Toss in the frozen peas.  Taste again to see if you need more salt or pepper once the noodles have been added.  If the soup is too thick, you can add some water or I just keep another 32 oz of chicken broth around to add in if needed.

Ladle into bowl and sprinkle pepper on top (if you're a pepper lover like I am).  Enjoy!

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Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 12 Servings

Calories: 173
Calories from Fat: 37 (21%)

Amt Per Serving		% DV

	Total Fat 4.1g	5 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.7g
Cholesterol 44.6mg		14 %
Sodium 1026.3mg		35 %
Potassium 677.9mg		18 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 8g
Protein 23.8g		34 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 173

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