Low - Fat Roasted Chicken Noodle Soup for the Crock Pot

If you prefer, this recipe can be done on the stove but I recommend cutting the spices in half. In crock pot cooking, dried spices loose some of their kick. This is a great recipe for leftover chicken.

• Ready In: 8 hrs 20 mins
• Serves: 10

Ingredients

• 1  medium  chopped onion
• 2  chopped carrots (bite size pieces)
• 2  stalks  chopped celery (bite size pieces)
• 4  cups potatoes (bite size) (optional)
• 2  minced garlic cloves
• 1  teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon poultry seasoning
• 1  bay leaf
• 3 (12 ounce) cans reduced-sodium chicken broth
• 4  cups  shredded chicken (or more , I use up my leftovers from a roaster)
• 2  cups  uncooked  yolk-free wide egg noodles
• 1  cup fat-free evaporated milk

Directions

1. I roast a chicken in a cup of white wine and use the leftover chicken for my soup.
2. See my Chicken in a Pot Recipe for the Crock pot.
3. The wine gives the broth a nice kick.
4. Pour broth and leftover chicken into a bowl and refrigerate.
5. Skim off the fat.
6. Place chicken cut up chicken and broth in crock pot.
7. Pour in three cans of chicken broth and break up gelled chicken and broth.
8. Add all ingredients to slow cooker except noodles and evaporated milk.
9. Cook on High for 4 hours or Low for 6 to 8 hours.
10. Cook noodles on top of stove according to package directions.
11. While noodles are cooking, pour in evaporated milk and blend into soup.
12. Turn crock pot to High to heat milk.
13. Stir in noodles to soup before serving.
14. Enjoy!