Mexican Chicken Noodle Soup Crockpot

8
Servings
9m
Prep Time
8h
Cook Time
8h 9m
Ready In


"Can use legs and thighs"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (530.2 g)
  • Calories 410.4
  • Total Fat - 7.9 g
  • Saturated Fat - 2 g
  • Cholesterol - 549.7 mg
  • Sodium - 758.6 mg
  • Total Carbohydrate - 37.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 21.8 g
  • Protein - 45.9 g
  • Calcium - 65 mg
  • Iron - 6.9 mg
  • Vitamin C - 40.1 mg
  • Thiamin - 0.2 mg

Step 1

Combine all the ingredients except the cilantro, pasta, and the lime juice into a slow cooker.

Step 2

Cover and cook on low about 8 hours. Remove the chicken from the soup and let it cool.

Step 3

When cool enough to handle, remove the meat from the bone and shred it back into the soup.

Step 4

Turn the temperature to high and add the broken angle hair pasta and stir in the lime juice from one of the limes

Step 5

Finish cooking for about 30 minutes or until the pasta is tender.

Step 6

Serve in bowls topped with the fresh cilantro and lime wedges

Tips & Variations


No special items needed.

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