Directions:
- In a skillet, lightly brown the chicken pieces, along with the onion and garlic, in a little olive oil, about 5-8 minutes.
- Toss in the celery and cook for another 1-2 minutes over medium heat.
- Transfer to a crockpot and add remaining vegetables (except peas), chicken broth, water, salt and pepper.
- Cover with lid and cook on high setting for 4-6 hours or on low setting 8-10 hours.
- Last hour of cooking, add the partially cooked egg noodles and finally the peas, cooking until the noodles are tender, and peas are cooked but not mushy.
- Adjust seasonings of salt and pepper to your taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.86 Kcal (1059 kJ) | ||
| Calories from fat | 47.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 8% | |
|---|---|---|---|
| Cholesterol | 90.56mg | 30% | |
| Sodium | 1029.05mg | 43% | |
| Potassium | 771.19mg | 16% | |
| Total Carbs | 19g | 6% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 34.72g | 69% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.4mg | 8% | |
| Calcium | 60.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 67.89 Kcal (284 kJ) | ||
| Calories from fat | 12.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 8% | |
|---|---|---|---|
| Cholesterol | 24.31mg | 30% | |
| Sodium | 276.27mg | 43% | |
| Potassium | 207.04mg | 16% | |
| Total Carbs | 5.1g | 6% | |
| Sugars | 1.17g | 17% | |
| Dietary Fiber | 1.56g | 23% | |
| Protein | 9.32g | 69% | |
| Vitamin C | 4.4mg | 27% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.4mg | 8% | |
| Calcium | 16.2mg | 6% | |
* 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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