Slow Cooker Chicken Noodle Soup, Diabetic

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 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).