Prep Time:25 minsAdditional Time:4 hrs 5 minsTotal Time:4 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:4 hrs 5 minsTotal Time:4 hrs 30 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:4 hrs 5 mins
Additional Time:
4 hrs 5 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat egg noodles or other whole-wheat noodles3poundsbone-in chicken breast, skin removed2cupschopped onion1cupchopped carrot1cupchopped celery2sprigsthyme8cupslow-sodium chicken broth2teaspoonskosher salt2cupsfrozen peas¼cupchopped fresh dill, plus more for garnish2tablespoonslemon juice
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat egg noodles or other whole-wheat noodles
3poundsbone-in chicken breast, skin removed
2cupschopped onion
1cupchopped carrot
1cupchopped celery
2sprigsthyme
8cupslow-sodium chicken broth
2teaspoonskosher salt
2cupsfrozen peas
¼cupchopped fresh dill, plus more for garnish
2tablespoonslemon juice
DirectionsCook noodles according to package directions. Drain and rinse with cold water to cool.Meanwhile, place chicken, onion, carrot, celery and thyme in a sealable gallon-size freezer bag. Place the cooled noodles in a separate sealable gallon-size freezer bag. Freeze both bags until ready to use. Let the bags defrost in your refrigerator for 1 day before cooking (see Tip).Combine the chicken mixture, broth and salt in a 6-quart slow cooker (reserve the noodles). Cook on High for 4 hours or Low for 8 hours. Add peas during the last 10 minutes of cooking.Transfer the chicken to a clean cutting board. When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-size pieces. Stir the chicken into the soup along with the noodles, dill and lemon juice. Garnish with more dill, if desired.TipsTo make ahead: Freeze the prepared bags (Step 1) for up to 3 months. Defrost in the refrigerator for 1 day before cooking (Step 2).Tip: Want a faster thaw? Place the frozen chicken mixture (in its sealed bag) in a large bowl and cover with cold water. Change the water every 30 minutes. You can also thaw the pasta this way, but be sure to use separate bowls to avoid cross contamination.Originally appeared: EatingWell.com, October 2017
Directions
Cook noodles according to package directions. Drain and rinse with cold water to cool.Meanwhile, place chicken, onion, carrot, celery and thyme in a sealable gallon-size freezer bag. Place the cooled noodles in a separate sealable gallon-size freezer bag. Freeze both bags until ready to use. Let the bags defrost in your refrigerator for 1 day before cooking (see Tip).Combine the chicken mixture, broth and salt in a 6-quart slow cooker (reserve the noodles). Cook on High for 4 hours or Low for 8 hours. Add peas during the last 10 minutes of cooking.Transfer the chicken to a clean cutting board. When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-size pieces. Stir the chicken into the soup along with the noodles, dill and lemon juice. Garnish with more dill, if desired.TipsTo make ahead: Freeze the prepared bags (Step 1) for up to 3 months. Defrost in the refrigerator for 1 day before cooking (Step 2).Tip: Want a faster thaw? Place the frozen chicken mixture (in its sealed bag) in a large bowl and cover with cold water. Change the water every 30 minutes. You can also thaw the pasta this way, but be sure to use separate bowls to avoid cross contamination.
Cook noodles according to package directions. Drain and rinse with cold water to cool.
Meanwhile, place chicken, onion, carrot, celery and thyme in a sealable gallon-size freezer bag. Place the cooled noodles in a separate sealable gallon-size freezer bag. Freeze both bags until ready to use. Let the bags defrost in your refrigerator for 1 day before cooking (see Tip).
Combine the chicken mixture, broth and salt in a 6-quart slow cooker (reserve the noodles). Cook on High for 4 hours or Low for 8 hours. Add peas during the last 10 minutes of cooking.
Transfer the chicken to a clean cutting board. When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-size pieces. Stir the chicken into the soup along with the noodles, dill and lemon juice. Garnish with more dill, if desired.
Tips
To make ahead: Freeze the prepared bags (Step 1) for up to 3 months. Defrost in the refrigerator for 1 day before cooking (Step 2).
Tip: Want a faster thaw? Place the frozen chicken mixture (in its sealed bag) in a large bowl and cover with cold water. Change the water every 30 minutes. You can also thaw the pasta this way, but be sure to use separate bowls to avoid cross contamination.
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)327Calories5gFat33gCarbs36gProtein
Nutrition Facts(per serving)
- 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.
