chicken noodle soup

Name: chicken noodle soup
Cuisine: Asian
Ingredients: 8 cups chicken broth; 3 chicken breasts {I used boneless, skinless, frozen ones}; 2 cups carrots, chopped; 1 cup celery, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon Tapatio hot sauce (I use green Tabasco); 2-3 teaspoons salt; 1 teaspoon fresh ground pepper; 1/2 teaspoon chili powder; 8 oz egg noodles, uncooked {I used No Yolks brand}

2 steps

Best chicken noodle soup ever!!!!

Updated at: Thu, 17 Aug 2023 04:47:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories268 kcal (13%)

Total Fat4.2 g (6%)

Carbs35.5 g (14%)

Sugars5 g (6%)

Protein21.8 g (44%)

Sodium2067.1 mg (103%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8 cupschicken broth

3chicken breasts

I used boneless, skinless, frozen ones

2 cupscarrots

1 cupcelery

1 teaspoondried thyme

1 teaspoonhot sauce

I use green Tabasco

2 teaspoonssalt

1 teaspoonfresh ground pepper

½ teaspoonchili powder

8 ozegg noodles

uncooked, I used, brand

Instructions

Step 1

Toss all ingredients EXCEPT the egg noodles in a 6 quart crock pot, stir, and cook on low for 8 hours or high for 4 hours.

Step 2

When the soup has finished cooking, remove the bay leaf and discard. Shred the chicken meat with a fork in the crock pot, add noodles, and cook soup {with noodles} for an additional 20 minutes.

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