Low - Fat Roasted Chicken Noodle Soup For The Crock Pot

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 10
• 1 medium chopped onion
• 2 chopped carrots (bite size pieces)
• 2 stalks chopped celery (bite size pieces)
• 4 cups potatoes (bite size) (optional)
• 2 minced garlic cloves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning
• 1 bay leaf
• 3 (12 ounce) cans reduced-sodium chicken broth
• 4 cups shredded chicken (or more , i use up my leftovers from a roaster)
• 2 cups uncooked yolk-free wide egg noodles
• 1 cup fat-free evaporated milk

Recipe

• 1 i roast a chicken in a cup of wine and use the leftover chicken for my soup.
• 2 see my chicken in a pot recipe for the crock pot.
• 3 the wine gives the broth a nice kick.
• 4 pour broth and leftover chicken into a bowl and refrigerate.
• 5 skim off the fat.
• 6 place chicken cut up chicken and broth in crock pot.
• 7 pour in three cans of chicken broth and break up gelled chicken and broth.
• 8 add all ingredients to slow cooker except noodles and evaporated milk.
• 9 cook on high for 4 hours or low for 6 to 8 hours.
• 10 cook noodles on top of stove according to package directions.
• 11 while noodles are cooking, pour in evaporated milk and blend into soup.
• 12 turn crock pot to high to heat milk.
• 13 stir in noodles to soup before serving.
• 14 enjoy!