Crockpot Chicken Noodle Soup Recipe

What is better than HOT Chicken Noodle Soup on a cold, rainy or snowy day?  When it's made in the crockpot and ready for you when you get home from work!
This is the easiest recipe ever, and so yummy~!

Enjoy~

Crockpot Chicken Noodle Soup:
3 large chicken breasts (fresh or frozen)
1 -49 oz can Swanson Chicken Broth or Stock
1/2 can (of the broth) water
4 Chicken bullion cubes
One package (about 6) large carrots peeled and sliced on an angle
One onion diced
One bunch celery washed and sliced on an angle
1/4 bunch parsley
Salt and Pepper to taste

Add all ingredients to the crockpot and stir.  Cook for about 6 hours on low.  Shred or dice chicken.

1/2 package small egg noodles, cooked separately before you are ready to serve.  Add to the soup when ready to eat! (this keeps the noodles from getting soggy!)

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Provolone Chicken

Provolone Chicken

                            TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 4 servings

Provolone Chicken

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon pepper
• Butter-flavored cooking spray
• 8 fresh basil leaves
• 4 thin slices prosciutto or deli ham
• 4 slices provolone cheese

• Directions

  1. Sprinkle chicken with pepper. In a large nonstick skillet coated with butter-flavored cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.
  2. Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat for 1-2 minutes or until cheese is melted. Yield: 4 servings.

  3.                                                      

     

  4. Nutritional Facts:

• 1 chicken breast half equals 236 calories, 11 g fat (6 g saturated fat), 89 mg cholesterol, 435 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.
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