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5
from 1 vote
Rosemary Chicken Noodle Soup
Slow cooker comfort food supreme! This flavorful soup hits the spot on a cold day. Packed full of tender chicken, noodles, veggies and rosemary.
Course
Soups
Cuisine
American
Keyword
Rosemary Chicken Noodle Soup
Prep Time
10
minutes
minutes
Cook Time
6
hours
hours
Total Time
6
hours
hours
10
minutes
minutes
Servings
6
Calories
338
kcal
Author
Stacie Vaughan
Equipment
Wooden spoon
Cutting board
6 Quart Crockpot
Ingredients
5
boneless skinless chicken breasts
cut into chunks
1
tsp
salt
6
cups
chicken broth
1
sweet onion
chopped
1
cup
celery
chopped
1
cup
carrots
peeled and sliced into rounds
⅔
cup
mushrooms
sliced
1
tbsp
fresh rosemary
chopped
1
cup
baby spinach
¼
cup
lemon juice
½
tsp
black pepper
4
cups
broad egg noodles
cooked
US Customary
-
Metric
Instructions
Add chicken, salt, onions, celery, rosemary, carrots, mushrooms and chicken broth to a 6 quart slow cooker. Stir to combine.
Cover and cook on LOW for 6 hours.
At the 6 hour mark, stir in spinach, lemon juice and black pepper. Stir until the spinach wilts. Add in egg noodles and serve.
Nutrition
Serving:
1
g
|
Calories:
338
kcal
|
Carbohydrates:
33
g
|
Protein:
39
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
90
mg
|
Sodium:
1431
mg
|
Fiber:
4
g
|
Sugar:
4
g