CHICKEN-VEGETABLE-NOODLE SOUP

 

2 medium onions, chopped

5 medium carrots, sliced
2 celery stalks, sliced
1 (2-3 lbs) whole chicken
1 cup noodles, cooked just until until starting to get tender, drained
2 tbsp dried parsley
1 tsp salt
1/4 tsp black pepper
dash of garlic powder
1 tbsp fresh Italian parsley, minced
2 tbsp lemon juice

Combine the onions, carrots,  and celery in the slow cooker or crockpot.  Add the noodles and the chicken.  Combine the dried parsley, salt, pepper, and garlic powder and sprinkle over all.  Place lid on cooker and cook on low for 6 to 8 hours or on high for 2 to 3 hours. 

Carefully remove the chicken from the cooker and place on a large plate.  Allow to cool slightly then remove the chicken from the bones.  Return the chicken meat to the cooker; discard bones.  Cover and cook for another 30 minutes on high.

Before serving, skim any fat from the soup, add the Italian parsley and the lemon juice.

Serves 6 to 8.

File Photo