Directions:
- In a 5-6 quart slow cooker, combine carrots, parsnips, onions, and celery.
- Add chicken, garlic, thyme, sage, salt, and pepper.
- Pour broth and sherry over chicken mixture in cooker.
- Cover; cook on LOW for 7 hours or on HIGH for 3 hours.
- Stir in noodles; increase setting to HIGH.
- Cover and cook for 1 to 1 1/2 hours more until noodles are tender.
- Transfer chicken to a cutting board.
- Using two forks, coarsely shred chicken; discard bones.
- Return chicken to slow cooker.
- Turn off cooker; stir in peas; cover and let stand for 5 minutes.
- Garnish with fresh sage leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.4 Kcal (1852 kJ) | ||
| Calories from fat | 249.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.74g | 43% | |
|---|---|---|---|
| Cholesterol | 163.95mg | 55% | |
| Sodium | 435.03mg | 18% | |
| Potassium | 602.53mg | 13% | |
| Total Carbs | 12.65g | 4% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 30.02g | 60% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.4mg | 13% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 144.66 Kcal (606 kJ) | ||
| Calories from fat | 81.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 43% | |
|---|---|---|---|
| Cholesterol | 53.61mg | 55% | |
| Sodium | 142.25mg | 18% | |
| Potassium | 197.03mg | 13% | |
| Total Carbs | 4.14g | 4% | |
| Sugars | 0.95g | 12% | |
| Dietary Fiber | 1.05g | 13% | |
| Protein | 9.82g | 60% | |
| Vitamin C | 2.5mg | 13% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.8mg | 13% | |
| Calcium | 16.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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