Slow Cooker Chicken Noodle Soup, Diabetic

Recipe by Annacia
READY IN: 7hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and pat dry chicken. Place in a 5-quart or larger crockery slow cooker. Place the peeled and quarterd onion, peeled and quartered carrot, and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper.
  • Add chicken broth, cover, and cook on low for 7 to 8 hours or on high for 2 1/2 to 3 hours.
  • When done cooking, remove the chicken and discard the onion, carrot, and parsley. Skim off and discard all surface fat from the broth.
  • Cool chicken from broth for about 10 minutes, until cool enough to handle and remove and discard the chicken skin and bones. Shred chicken.
  • Add shredded chicken back to the slow cooker and bring to a simmer. Lightly saute the diced onion, diced carrots, diced celery, mushroom, in a little broth or water until softened and place in the crock along with the spinach. Simmer for 10 minutes.
  • Meanwhile, cook noodles according to package directions.
  • Just before serving, add cooked noodles to soup and season with salt and pepper (to taste).
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