1 1/2 pounds boneless, skinless chicken breasts, fat removed and cut into bite-size pieces
1 49 1/2-oz can fat-free chicken broth
1 cup frozen carrots
1/2 cup frozen chopped onion
1/2 cup chopped celery
2 small bay leaves or 1 large bay leaf
2 cups home-style egg noodles, uncooked
Salt & pepper, optional
Instructions
Spray slow cooker with nonfat cooking spray. In slow cooker, mix together chicken, broth, carrots, onion, celery, and bay leaf.
Cover and cook on high for 4 hours or on low for 7-9 hours.If cooking on low, turn the slow cooker on high 1/2 hour before adding the noodles.
Stir in the noodle. (If desired, skim off the top of the soup before adding the noodles, but it is not necessary). Cover and cook on high an additional 10-12 minutes or until noodles are tender. Do Not Overcook.
Turn the slow cooker off. Remove the bay leaves. If desired, add salt and pepper to taste. Serve hot.
Serving
Suggestions
To save time, you can purchase 'stir-fry' chicken instead of whole chicken breasts.
Originally Submitted
10/22/2010
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