Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Source: Better Homes and Gardens


Recipe Summary

20 mins
7 hrs
7 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-quart slow cooker, place carrots, parsnips, onions, and celery. Top with chicken; sprinkle with thyme, sage, garlic, salt, and pepper. Pour chicken broth and sherry over chicken.

  • Cover; cook on low-heat setting for 7 hours or on high-heat setting for 3 hours. Stir in noodles. If using low-heat setting, turn to high-heat setting. Cover; cook for 1 to 1 1/2 hours more or until noodles are tender.

  • Remove chicken. When cool enough to handle, coarsely shred chicken and stir into mixture in slow cooker. Add peas; cover and let stand for 5 minutes. If desired, garnish with fresh sage leaves.

*Test Kitchen Tip:

If using fresh onions, cook in enough boiling water to cover for 30 to 60 seconds; drain and rinse with cold water. Cut off root ends and slip off peels.

Nutrition Facts

372 calories; fat 7g; cholesterol 147mg; saturated fat 2g; carbohydrates 46g; mono fat 1g; poly fat 1g; insoluble fiber 5g; sugars 7g; protein 27g; vitamin a 51.5IU; vitamin c 14.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 6.9mg; vitamin b6 0.4mg; folate 44.4mcg; vitamin b12 0.2mcg; sodium 857mg; potassium 489mg; calcium 50.5mg; iron 2.2mg.