1Vermicelli Rice Noodles1 pack, chopped into small pieces
1 tspOil
4 and 1/2 cupsSalt-reduced Chicken Stock
2Potatoesdiced
Nutrition Information
Qty per 137g serve
Qty per 100g
Energy
127.435kcalcal
93.24512195122kcalcal
Protein
5.205gg
3.8085365853659gg
Fat (total)
4.6816666666667gg
3.4256097560976gg
- saturated
0.72333333333333gg
0.52926829268293gg
Carbohydrate
14.895gg
10.898780487805gg
- sugars
3.9133333333333gg
2.8634146341463gg
Dietary Fibre
1.89gg
1.3829268292683gg
Sodium
268.63mgmg
196.55853658537mgmg
Nutritional information does not include the following ingredients: Potatoes
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Slow Cooker Chicken Noodle Soup is both gluten FREE and dairy FREE making it perfect for people with food sensitivities.
A perfect ‘big batch soup’ to make and have in the freezer for when the family gets sick or just for a nutritious snack any time.
Every one, young or old, will surely feel better after having a taste of this soup!
Method
Cook leeks in the oil (use butter for better flavour).
Put in the slow cooker everything except the noodles cook for 6 hours till chicken is falling off the bone pull out the bones and shred the chicken.
Put chicken back in the pot throw bones away. Place noodles in cook for another hour then serve.
Recipe Hints and Tips:
Slow Cooker Chicken Noodle Soup can be frozen and tastes better the next day.
Best served with crusty fresh bread.
Leeks can be substituted for brown onions.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less