To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, & garlic. Add in broth, water, thyme, rosemary, celery seed, bay leaves & season with salt & pepper to taste. Cover & cook on low heat 6-7 hours.
Remove cooked chicken & allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles & parsley to slow cooker. Increase temperature to high, cover & cook 10 minutes longer (or until noodles are tender). Stir in lemon juice & toss in cooked, diced chicken.
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|Serving Size: 1 Serving (2982g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 74 (6%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 120.6mg||37 %|
|Sodium 708.6mg||24 %|
|Potassium 3062.7mg||81 %|
|Total Carbohydrate 220.6g||65 %|
|Dietary Fiber 32.7g||131 %|
|Sugars, other 187.9g|
|Protein 55.7g||80 %|
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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: 1157
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