Crock-Pot Chicken Noodle Soup

Ingredients

• Chicken breast

  raw, skinless

  1 ½ lb or 680g

• Onion

  raw

  1 large or 150g

• Carrots

  raw

  3 medium or 183g

• Celery

  raw

  2 stalks, large (11 inches long) or 128g

• Sensations Balsamic Vinaigrette

  With Rosemary, Basil, Oregano, and Thyme - Sensations

  ³⁄₁₆ tbsp or 3g

• Rosemary

  dried

  ½ tsp or 0.6g

• Garlic

  raw

  3 cloves, minced or 9g

• Bay

  Castella

  100g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Chicken broth

  canned, reduced sodium

  1kg

• Rosemary

  dried

  2 tbsp or 7g

• Corn pasta

  dry

  8 oz or 227g

• Parsley

  raw

  100g

Directions

1. In a slow cooker, combine chicken, onion, carrots, celery, oregano, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour over chicken broth.
2. Cover and cook on low, 6 to 8 hours.
3. Remove chicken from slow cooker and shred. Discard bay leaf. Return chicken to slow cooker and add pasta.
4. Cook on low until al dente, 20 to 30 minutes more.
5. Garnish soup with parsley and serve.
6. Recipe by: By (source: http://www.delish.com/cooking/recipe-ideas/recipes/a55661/easy-crockpot-chicken-noodle-soup-recipe/)