Ingredients

• 1-1/2 cups low-sodium chicken broth
• 1 cup water
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup chicken, cooked
• 1/4 cup carrot
• 2 ounces egg noodles, uncooked

Preparation

1. Pour chicken broth and water into a slow cooker set on high-heat setting.
2. Season with poultry seasoning, pepper and salt.
3. Shred chicken. Dice carrot small.
4. Add chicken, carrots and egg noodles to soup.
5. Cook on high-heat setting for 20 to 25 minutes or until noodles are cooked.

Helpful hints

• This recipe is best if made with homemade chicken stock instead of canned broth.
• Fettuccine noodles work well in this recipe as a substitute for egg noodles. Do not overcook or noodles will be mushy.
• Omit salt if using commercially-prepared broth or stock that contains more than 140 mg sodium per cup.
• Cook a whole chicken in a slow cooker to make stock and provide some of the chicken for this recipe. (See Slow Cooker Whole Chicken.)