Ingredients
- 1 large onion, diced
- 4 large carrots, sliced
- 4 stalks celery, sliced
- 1 Tbsp olive oil
- 8 cups low-sodium chicken broth
- 4 boneless, skinless chicken breasts
- 1/2 tsp whole black peppercorns
- 1 bay leaf
- freshly ground pepper
- 1/4 cup parlsey, chopped
- 8 oz. whole wheat noodles
Instructions
Place all ingredients except noodles in the slow cooker. Cook 6 hours on low of 3 hours on high. Skim any fat from the soup. Discard day leaf. Shred chicken. Cook noodles as directed and add to soup.
4 Servings
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