Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1 Tbsp. vegetable oil
- 1 lb boneless skinless chicken breast halves cut into
- 1 x " pcs
- 1 med stalk celery minced (1/2 c.)
- 1 med onion minced (1/2 c.)
- 2 x cloves garlic finely minced
- 1Â 1/2 c. baby carrots quartered
- 1 Tbsp. chicken bouillon granules
- 1 tsp dry thyme leaves
- 49Â 1/2 ounce ready-to-serve chicken broth
- 1 c. frzn green peas
- 1 c. fine egg noodles
Инструкции
- Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, till chicken is browned.
- Mix all ingredients except peas and noodles in 3-1/2 to 4 qt Crock-Pot slow cooker.
- Cover and cook on low heat setting 6-1/2 to 7 hrs or possibly till vegetables are tender and chicken is no longer pink in center.
- Rinse frzn peas with cool water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 min or possibly till noodles are tender.
- Serves 4
- NOTES : I used MC Nutritional Calculation for WW Points = 6 Points
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 598g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 48 | 20% |
| Total Fat 5.42g | 7% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 51mg | 17% |
| Sodium 730mg | 30% |
| Potassium 823mg | 24% |
| Total Carbs 23.23g | 6% |
| Dietary Fiber 6.5g | 22% |
| Sugars 7.32g | 5% |
| Protein 24.7g | 40% |
