Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

2 Tbsp canola oil

1 onion, chopped

1⁄2 tsp salt, divided

1⁄4 tsp black pepper

1 cup baby carrots

1 lb bone-in, skinless chicken thighs

1 1⁄2 lb bone-in, skinless chicken breasts

1 bay leaf

5 cups reduced sodium chicken broth

2 Tbsp chopped dill

1 cup frozen peas and carrots, thawed

1 1⁄2 cups cooked vermicelli, broken into 3-inch pieces 

DIRECTIONS:

1. In a large skillet, heat oil for 30 seconds on medium. Add onion, 1⁄4 tsp salt, and pepper. Sauté for 5 minutes. Add carrots; sauté for 5 minutes.

2. In a large slow cooker, arrange chicken. Sprinkle with 1⁄4 tsp salt. Top with carrots, onions, and bay leaf. Add broth. Cover and cook on low for 6 hours.

3. Remove chicken from cooker. Cool. Dice chicken . Strain soup, discarding vegetables. In slow cooker, combine broth, chicken, dill, peas and carrots, and vermicelli. Cook on high for 10 minutes.

KITCHEN COUNTER:

Serve: 4-6. Per Serving: 320 calories, 18g carbs, 36g protein, 11g fat, 95mg cholesterol, 670mg sodium, 2g fiber

Recipe Source: https://www.facebook.com/photo.php?fbid=610468695647936&set=pb.535926156435524.-2207520000.1365065810&type=3&theater