Servings: 6 (~2 cups each)
Prep time: 15 minutes
Cook Time: 7–8 hours on low or 4–5 hours on high
Estimated Nutrition Facts Per Serving
Calories: 300 | Protein: 30 g | Carbohydrates: 33 g | Fat: 5 g | Fiber: 3 g | Sodium: 1,100 mg
Ingredients:
1 Lb Trader Joe’s Shredded Rotisserie Chicken
1 Yellow Onion, diced
3 Large Carrots, sliced
3 Stalks Celery, sliced
3 Cloves Garlic, minced
8 cups Low Sodium Chicken Broth
1 tsp Dried Thyme or one sprig of Fresh Rosemary
1 Bay Leaf
1 tsp Salt
½ tsp Black Pepper
8 oz Egg Noodles or Trader Joe’s Organic Italian Artisan Gigli Pasta
2 tbsp Fresh Parsley
1 tbsp Lemon Juice
1 tbsp Unsalted Butter (optional)
Instructions:
Fill the Crockpot: Dice the onion, slice the carrots and celery, and add them to the crock pot with the minced garlic, broth, thyme or rosemary, bay leaf, salt and pepper. For a richer broth, add 1 tbsp of butter. Cook on low for 6–7 hours or on high for 3–4 hours, until the vegetables are tender.
Add the chicken: Turn the crock pot to high and stir in the shredded chicken. Cook for 15–20 minutes, until heated through.
Add the Noodles: Add the noodles and cook for 15–20 minutes, until tender. Thicker noodles like gigli may need 5–10 minutes more.
Finish: Remove the bay leaf (and the rosemary sprig, if you used one). Stir in the parsley and lemon juice, and add salt to taste.
Special Note
Sub with raw chicken: Put 1½ to 2 lbs of boneless, skinless chicken breasts (about 3 breasts) in the crock pot with the vegetables in step 1. When the cook time is up, check that the chicken has reached 165°F inside. Take it out, shred it with two forks, and stir it back in. Skip step 2, turn the crock pot to high, and continue with the noodles. This swap also cuts about 450 mg of sodium per serving.
Even better the next day: On the first day, this soup may need extra salt. By the second day it has soaked up so much flavor that it doesn’t need any more, so if you’re making it ahead, go easy on the salt and adjust when you reheat.
