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Favorite Chicken Noodle Soup

Chicken Noodle Soup Chicken Noodle Soup

Nothing is like a bowl of warm and delicious chicken noodle soup on a cold winter day.













Trans-fat Free, Low Carb


3 ½ pounds whole chicken
cut up, skinned
2 medium carrots
peeled, chopped
½ cup onions
2 celery stalks
2 ½ teaspoons salt
2 teaspoons parsley flakes
¾ teaspoon marjoram
½ teaspoon basil
¼ teaspoon poultry seasoning
¼ teaspoon black pepper
1 bay leaves
2 quarts water
2 ½ cups egg noodles


Place the first 4 ingredients in a 3½ quart slow cooker in the order listed.

Combine salt and the next 6 ingredients, sprinkle over vegetables.

Add 6 cups water, cover and cook on low setting for 8 to 10 hours.

Remove chicken and bay leaf; add remaining 2 cups water.

Stir in noodles and cook, covered, on high setting for 20 minutes.

Meanwhile remove bones from chicken and cut chicken into bite-size pieces.

Add to slow cooker, stir to mix.

Cook for 15 minutes on high setting, covered or until noodles are tender.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 35447% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 614mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 75g
Vitamin A 39% Vitamin C 2%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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