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Ingredients
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2 tablespoons olive oil
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2 pounds bone-in, skinless chicken breasts
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½ teaspoon black pepper
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1 ¾ teaspoons kosher salt
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8 cups unsalted chicken stock
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1 ½ cups chopped yellow onions (from 1 onion)
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1 cup diagonally sliced carrots (from 1 to 2 carrots)
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1 cup diagonally sliced celery (from 2 celery stalks)
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1 ½ teaspoons minced garlic (from 2 garlic cloves)
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3 fresh thyme sprigs
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8 ounces uncooked whole-wheat egg noodles
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½ teaspoon lemon zest plus 1/3 cup fresh juice (from 2 lemons)
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2 tablespoons chopped fresh flat-leaf parsley
Directions
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Heat the oil in a large nonstick skillet over medium-high. Sprinkle the chicken with the pepper and 1/2 teaspoon of the salt. Add the chicken to the skillet; cook until golden brown, about 3 minutes per side. Transfer the chicken to a 6-quart slow cooker. Stir the stock, onions, carrots, celery, garlic, thyme sprigs and remaining 1 1/4 teaspoons salt into the slow cooker. Cover and cook on LOW until the vegetables are tender, about 3 hours and 30 minutes. Add the noodles; cover and cook on LOW until the noodles are al dente and the chicken is done, 30 minutes to 1 hour. Discard the thyme sprigs.
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Remove the chicken from the slow cooker; cool slightly. Remove and discard the bones from the chicken. Shred the chicken using 2 forks. Return the shredded chicken to the slow cooker; stir in the lemon zest, juice and parsley. Ladle the soup into bowls and serve hot.
Tips
Multicooker Directions: In Step 1, transfer the browned chicken to the inner pot of a 6-quart multicooker. Stir the stock, onions, carrots, celery, garlic, thyme sprigs and remaining 1 1/4 teaspoons salt into the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 4 hours. Add the noodles to the pot; stir. Re-lock the lid; ensure that the Pressure Valve is turned to “Venting.” Cook on SLOW COOK [Normal] until the noodles are al dente and the chicken is done, 30 minutes to 1 hour. Discard the thyme sprigs. Debone and shred the chicken as in Step 2, and return to the pot; stir in the lemon zest, juice and parsley. Ladle the soup into bowls and serve hot.
Nutrition Facts (per serving)
274 | Calories |
6g | Fat |
28g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size serving size: 1 1/2 cups | |
Calories 274 | |
% Daily Value * | |
Total Carbohydrate 28g | 10% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 29g | 58% |
Total Fat 6g | 8% |
Saturated Fat 1g | 5% |
Sodium 619mg | 27% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.