Homemade Chicken Noodle Soup - 3 points per cup

1 1/2 pounds boneless, skinless chicken breasts (3-4 depending on size)
1 (49 1/2 ounce) fat-free chicken broth
1 cup cut up carrots (cut quite small)
1/2 cup chopped onion
1/2 cup chopped celery
2 small bay leaves or 1 large bay leaf
2 cups home-style egg noodles, uncooked (I use "Country Pasta" brand)
salt and pepper optional

Cut the chicken into small pieces and brown on stove
In slow cooker combine everything except the noodles. Cook for about 4 hours on high or 7-9 hours on low. About 30 minutes before you want to eat add the noodles. If you cooked it on low turn it to high before adding the noodles. Cook the noodles about 30 minutes (be careful not to over cook) then turn the slow cooker off and remove the bay leaves. Use salt and pepper to your taste.


Taralee said...

I forgot about this until just a week ago. I was thinking about it and HOW MUCH I LOVE IT!!! I totally need to make it. I'm glad you reminded me again (since I already forgot about it from remembering last week) haha.

Shelise said...

I'm actually making this in the upcoming meal plan I just made. I actually made it several months ago and the veggies, onion and cooked chicken are in a ziploc freezer bag. So I will just get it out, add the baby leaf and liquid and cook it. Then I'll add the noodles and yum. I love this. Dang it I just realized I forgot to get rolls.