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Chicken And Egg Noodles - Crockpot

 

If you're just looking for a simple meal to make, try this succulent dish that will have everyone begging for a second helping.
122

Yield

6

servings

Prep

30

min

Cook

8

hrs

Ready

8

hrs

Trans-fat Free
 

Ingredients

2 large eggs
beaten
1 ½ cup all-purpose flour
about
2 quarts water
*
3/8 cups gravy mix, chicken
or 1 tablespoon of chicken soup base powder
*
1 cup chicken
chunked
1 cup onions
diced
1 cup celery
diced
1 cup carrots
chopped
1 teaspoon rosemary leaves
crushed
3 teaspoons seasoned salt
1 clove garlic
minced

Directions

Combine eggs and flour. Add additional flour if needed to make stiff, smooth dough. Roll out and cut into strips, set aside to dry.

Note: 1 egg per person plus as much flour as can be worked into it.

Combine rest of ingredients in slow cooker and cook on low 5 to 6 hours or until vegetables are tender. Add noodles to soup and cook additional 3 to 4 hours or until noodles are tender.

Note: Can substitute home made chicken stock for the water and chicken gravy mix. Also, sometimes just use chicken bullion cubes instead of the gravy mix.

Also can be cooked on the stovetop but watch carefully it doesn't stick as the noodles will soak up a lot of broth.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 20517% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 1252mg 52%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 25g
Vitamin A 75% Vitamin C 7%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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