Low Fat Crock Pot Chicken Noodle Soup
An awesome healthy meal with colors and textures. The peas really do blend very well. I freeze the soup without noodles in 3 cup freezer containers. When added to 2 cups of fresh cooked noodles, it serves two.
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INGREDIENTS
Nutrition- 64ounces low sodium chicken broth
- 1
- 8
- 3
- 16ounces frozen peas, unbuttered
- 2
- 1teaspoon dried thyme
- 1⁄2teaspoon dried sage
- 2tablespoons parsley flakes
- 1 1⁄2
- 18ounces no yolk noodles
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DIRECTIONS
- Add 32 ounces of broth and the chicken to a 6 quart crock pot,
- Cook on high about 2 hours or until chicken easily shreds.
- Shred chicken using two forks.
- Add additional broth, onion, celery, carrots,garlic, and spices except parsley.
- Cook on high about 2 hours or low 4 hours.
- Add peas and parsley. Stir.
- Add black pepper to preferred taste.
- Serve over 1 cup of cooked noodles per serving.
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