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Steps
1
Place chicken, carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery and broth in order listed in 3- to 4-quart slow cooker.
2
Cover and cook on low heat setting 8 to 9 hours.
3
Stir in pea pods and noodles. Increase heat setting to high. Cover and cook 20 minutes or until noodles are tender. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker. Remove bay leaf.
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Add a teaspoon of grated lemon peel for a Greek touch.
Leaving the pieces of carrots big enough for a fork keeps them fresh tasting, not mushy. Be sure to offer a fork when serving this hearty soup.
Top each serving with a spoonful of pesto for an added boost of flavor.
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Nutrition Facts
Serving Size:1 Serving
Calories
305
Calories from Fat
100
Total Fat
11g
Saturated Fat
3g
Cholesterol
80mg
Sodium
1180mg
Total Carbohydrate
20g
Dietary Fiber
4g
Protein
31g
% Daily Value*:
Iron
20%
20%
Exchanges:
1 Starch; 1 Vegetable;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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