3 chicken breasts
3 stalks celery, chopped
2 large carrots, chopped
1 medium yellow onion, chopped
1 tablespoon garlic powder
1 bay leaf
½ teaspoon dried thyme leaves
2 quarts chicken broth
3 cups uncooked wide egg noodles
¼ cup fresh lemon juice
½ cup Italian parsley, chopped
 |
| More quietly chewed. |
Place the chicken, celery, carrots, onion, garlic powder, bay leaves, thyme, and chicken broth in slow cooker.
 |
| The recipe doesn't specify, but be advised that you need a king-sized slow cooker to hold all of this stuff. |
Cover and cook on low for 8 hours. Shred the chicken breasts, turn up heat to high and add the egg noodles and chicken back to the slowcooker, cook for an additional 30 minutes or until the noodles are cooked.
 |
| It's sooooo easy to shred after cooking all that time. |
Add the lemon juice and serve with
parsley.
 |
| There's a pretty high stuff-to-broth ratio here, which is fun. |
My Rating: 2/5 "Despite all the spices and lemon juice and everything, this came out utterly flavorless. It's filling and satsifying and everything, but there's no pizzazz to it at all. My partner was able to make the leftovers more interesting by adding salt, pepper, and lime juice. As is, though, it's the embodiment of 'meh.'"
Comments
Post a Comment