HOMEMADE CHICKEN

Recipe for NOODLE SOUP

FROM THE KITCHEN OF

Abigail Grigg,
Dietetic Intern

SERVES 6-8
PREP TIME 15 minutes
3-4hrs. High or
COOK TIME
5-6hrs. Low

INGREDIENTS DIRECTIONS

Large Crock pot 1. In Crock pot, onion, carrots,

Cutting Board
Butchers Knife
2 lbs. boneless, skinless
chicken breast
1 Yellow Onion chopped
3 carrots peeled, quartered
2 stalks of celery sliced
3-4 cloves garlic,minced
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 bay leaf (optional)
2 tsp. better than bouillon
base, chicken flavored
8-9 cups of chicken broth
10 oz. egg noodles
fresh parsley minced,
(garnish)
1/4 tsp. lemon juice
celery, garlic, dried thyme, dried
rosemary, salt & pepper & a bay
leaf.
2. Add Better than Bouillon Chicken
base on top, then add in the
chicken broth.Gently stir to
combine, cook on Low for 5-6
hours or High for 3-4 hours.
3. Remove chicken form the slow
cooker, shred chicken & discard
bay leaf. Return chicken to crock
pot.
4. Add egg noodles, stir then cover &
cook on low for 15 minutes until
pasta is cooked. Taste, add salt,
pepper, parsley & lemon juice as
needed.
5. Enjoy!