Chicken Noodle Soup-adapted from Yummy Mummy Club
Total Time: 8 hours, 30 minutes
- 1 1/2 cups carrots, chopped into bite sized pieces
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 slices ginger, about 1/4 inch, peeled
- 8 boneless, skinless chicken breasts
- 32 ounces chicken broth
- 1 cup white wine
- Salt and pepper to taste
- 2 cups dry egg noodles
Spray the inside of a six-quart slow cooker with cooking spray. Place vegetables in the bottom of the slow cooker. Top with chicken, broth, wine, salt and pepper. Cook on low for about 8 hours.
Remove chicken and shred with two forks. Return to slow cooker. Add noodles and cook on high for 20-30 minutes or until noodles are tender.