• 2 Medium Onions, chopped
  • 3 Carrots, peeled and sliced
  • 2 Stalks of Celery, sliced
  • 2 c. Broccoli Florets
  • 6 oz. Egg Noodles, uncooked
  • 1 tsp. Salt
  • 1/4 tsp. Pepper
  • 4 c. Chicken Stock
  • 3 T. Fresh Flat Parsley, chopped
  • 2 T. Lemon Juice
  • 2-3 pound whole chicken

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  1. Place chicken breast-side down in a 6-Quart slow cooker.
  2. Place all remaining ingredients, EXCEPT the noodles, parsley and lemon juice, in the slow cooker.
  3. Cover. Cook 6 to 8 hours on Low or on High for 2 to 3 hours.
  4. Carefully remove the chicken from the slow cooker and debone.  Chop meat into bite-sized pieces.
  5. Return chicken pieces to the slow cooker.
  6. Stir in uncooked noodles, parsley and lemon juice.
  7. Cover. Cook on High for 30 minutes longer.

NOTE: Skim any fat from the top of the soup.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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