from West Bend Slow Cooking for Fast Meals
| 380 | g - 2 boneless skinless chicken breasts (frozen or thawed) |
| 5 | c water |
| 1 | medium onion, chopped |
| 4 | carrots, cut into 1/2 inch pieces |
| 160 | g - 4 ribs celery, cut into 1/2 inch pieces |
| 16 | oz. diced tomatoes |
| 1 | tbsp instant chicken bouillon |
| 1 | tbsp minced parsley |
| 1 | t salt |
| 1/2 | t rosemary |
| 1/4 | t pepper |
| 1 | c uncooked fine egg noodles |
- Combine all ingredients, except noodles, in slow cooking pot. Cover and cook at low for 6 to 8 hours or high for 3 to 4 hours until chicken and vegetables are tender.
- Remove chicken peices from cooking pot and set aside to cool slightly. Increase heat to high and add noodles stirring to blend. Cover and continue cooking for 30 minutes.
- Meanwhile, cut chicken into bite size pieces. Return meat to cooking pot to heat as noodles finish cooking. Reduce heat to low for serving.
Chicken, Soup, Slow Cook
| Nutrition Facts | ||||||
Serving Size 431.3g |
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Amount Per Serving |
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Calories 165 Calories from Fat
23 |
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% Daily Value* |
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Total Fat
2.6g 4%
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Saturated Fat
0.6g 3%
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Cholesterol
55mg 18%
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Sodium
673mg 28%
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Total Carbohydrates
14.3g 5%
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Dietary Fiber
3.0g 12%
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Sugars
5.1g |
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Protein
20.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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