Low Fat Roasted Chicken Noodle Soup For The Crock Pot Food

LOWER FAT CHICKEN VEGETABLE SOUP

Steps:

• In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning.
• Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender.
• Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
• Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
• Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

CROCK POT CHICKEN NOODLE SOUP

Steps:

• To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
• Remove the chicken from slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don't worry if a few of the rosemary leaves are left in the soup). Shred the chicken-a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
• To cook the noodles on the stove (the best option so that you don't worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup's cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
• To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
• Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

CROCK POT CHICKEN SOUP RECIPE

Steps:

• Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
• Cook on low for 6-8 hours.
• Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.

HEALTHY CROCK POT CHICKEN VEGETABLE SOUP

Steps:

• Use low sodium or sodium-free broth if you want low sodium soup.
• Chop 2 peeled carrots, two ribs of celery, and one medium onion.
• Trim and cut two medium skinless boneless chicken breasts into 1-inch cubes.
• Add veggies, 2-4 cloves minced garlic, 3 - 14 oz cans low-sodium chicken broth, 1 teaspoon oregano, and 1/2 teaspoon pepper. If you like thyme, add 1/2 teaspoon of thyme. Salt to taste. 16 oz package of frozen white corn or green beans for low carb. Add chicken and mix well.
• Add broth to the crock pot - 3 1/2 quart size minimum for the full recipe.
• Cook for 7-8 hrs on low or 3-4 hours on high. With about one hour left in cooking, the taste test. You can add a bit of salt if needed. If you want more "chicken taste," add some soup base or bouillon cubes.

LOW FAT CHICKEN NOODLE SOUP FOR 2

Steps:

• Spray a non-stick pot lightly with cooking spray, and heat over medium.
• Add vegetables and garlic, and cook for 5-7 minutes.
• Add chicken and cook an additional 5 minutes.
• Add chicken broth, seasoning, and salt. Over high heat, bring to a boil. Reduce heat, cover, and simmer for 5-7 minutes.
• Add noodles and simmer for 10 minutes, until noodles are vegetables are softened.

HOME-MADE LOW FAT CHICKEN NOODLE SOUP

Steps:

• Put noodles and onions into pan and fill with water until the water is about an inch over the noodles.
• Add some spices, cook on high until noodles are cooked.
• Drain the water from the pan, leaving the noodles and onions inside, add a little more spice.
• Turn off the stovetop.
• Dump chicken broth into pan.
• Drain water from the canned chicken.
• Put the 2/3 of the can into the chicken broth, noodle mixture.
• Cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling.
• Remove from heat and serve when sufficiently cooled.

LOW - FAT ROASTED CHICKEN NOODLE SOUP FOR THE CROCK POT

Steps:

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

CROCK POT CHICKEN NOODLE SOUP

Steps:

• Place the chicken, carrots, celery, onion, garlic, salt, pepper, thyme and parsley in a crock pot. Pour the chicken broth over the top.
• Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
• Remove the chicken from the soup and shred with two forks. Return the chicken to the soup and add the egg noodles.
• Cover and cook on HIGH for 20 minutes or until noodles are tender. Taste and add more salt and pepper if desired. Sprinkle with fresh parsley, then serve.

LOW FAT CROCK POT CHICKEN NOODLE SOUP

Steps:

• 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.

EASY LOWER SODIUM CROCK POT CHICKEN NOODLE SOUP

Steps:

• 1. Chop all veggies and add to crock pot.2. add low sodium chicken broth and meat.3. you can use either raw chicken breasts or left over chicken or turkey.4. add seasonings to taste, i only use a sprinkling of lawrys seasoning salt because i want it to be low sodium.5. cover and cook on low for several hours.6. when you are ready to serve, add egg noodles ,stir and replace lid for about 10 to 15 minutes . dont over cook noodles, stir and serve. easy and tasty. For the seasoning powder , I use Mrs. Dash. I only use just a small sprinkle of the Lawry's because I am trying to lower the sodium. Its very tasty this way, but season to your taste. You can use Left over Chicken Or turkey for this as well. Very Yummy and just as easy as can be.