If you need comfort food to get through the cold days ahead, try this classic soup. Make it in a slow cooker for an easy weeknight dish.
YIELDS: About 14 cups or 6 main-dish servings PREP TIME: 20 minutes COOK TIME: About 8 hours on low or 4 hours on high
8 cups water 4 medium carrots, cut into 1/4-inch slices 4 medium stalks celery, cut into 1/4-inch slices 1 small onion, chopped 2 bay leaves 1/2 teaspoon dried thyme Salt and ground black pepper 1 whole chicken (about 3 1/2 pounds) 3 cups egg noodles, uncooked
1. In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.
2. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
3. While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.
4.Skim fat from soup and discard. Return chicken to soup to serve.
NUTRITIONAL INFORMATION: (Based on individual serving) Calories: 315 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 112 mg Sodium: 1,764 mg Carbohydrates: 26 g Fiber: 3 g Protein: 33 g
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