Ingredients
Scale
- 1 pound boneless skinless chicken breast
- 1 cup chopped celery (4 celery ribs)
- 2 cups peeled and chopped carrots (5 carrots)
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups chicken broth
- 12 oz reames frozen homestyle egg noodles
- salt & pepper to taste
Instructions
- Place whole chicken breasts, chopped celery, and chopped carrots in the slow cooker.
- Squeeze lemon, lime, and orange juice into the cooker, removing any seeds.
- Sprinkle in garlic powder, onion powder, thyme, and rosemary; mix well.
- Pour in chicken broth, cover, and cook on low for 6-8 hours or high for 3-4 hours.
- After cooking, shred the chicken gently with two forks.
- Add the frozen noodles to the slow cooker and cook on high for about 30 minutes until noodles are warm and cooked.
- Taste the broth and season with salt and pepper as desired.
Notes
Feel free to add additional vegetables like peas or corn for extra flavor and nutrition.
For a richer flavor, use homemade chicken broth or stock.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low / 3-4 hours on high
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 610mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg