Slow Cooker Chicken Noodle Soup, Diabetic Recipe

Name: Slow Cooker Chicken Noodle Soup, Diabetic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) whole chickens, cut into 8 pieces; 2 large onions (one should be peeled and quartered and one should be small diced}); 3 large carrots (one should be peeled and quartered and two should be small diced); 3 sprigs flat leaf parsley; 1/2 teaspoon crushed dried thyme; 1/2 teaspoon crushed dried marjoram; 1/4 fresh ground black pepper; 1 quart canned fat free sodium free chicken broth; 1 quart boiling water; 6 ounces medium-wide noodles (cooked separately); 4 ounces button mushrooms, sliced; 1/2 lb fresh spinach, well washed and large stems removed; 2 stalks celery & leaves, and diced small

Servings: persons

1 (3 lb) whole chickens, cut into 8 pieces
2 large onions (one should be peeled and quartered and one should be small diced})
3 large carrots (one should be peeled and quartered and two should be small diced)
3 sprigs flat leaf parsley
1/2 teaspoon crushed dried thyme
1/2 teaspoon crushed dried marjoram
1/4 fresh ground black pepper
1 quart canned fat free sodium free chicken broth
1 quart boiling water
6 ounces medium-wide noodles (cooked separately)
4 ounces button mushrooms, sliced
1/2 lb fresh spinach, well washed and large stems removed
2 stalks celery & leaves, and diced small

1
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.
2
Add chicken broth, cover, and cook on low for 7 to 8 hours or on high for 2 1/2 to 3 hours.
3
When done cooking, remove the chicken and discard the onion, carrot, and parsley. Skim off and discard all surface fat from the broth.
4
Cool chicken from broth for about 10 minutes, until cool enough to handle and remove and discard the chicken skin and bones. Shred chicken.
5
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.
6
Meanwhile, cook noodles according to package directions.
7
Just before serving, add cooked noodles to soup and season with salt and pepper (to taste).

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (3 lb) whole chickens, cut into 8 pieces, 2 large onions (one should be peeled and quartered and one should be small diced}), 3 large carrots (one should be peeled and quartered and two should be small diced), 3 sprigs flat leaf parsley, and more.

Yes, Slow Cooker Chicken Noodle Soup, Diabetic falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Chicken Noodle Soup, Diabetic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions