Diabetes-Friendly Recipes

Slow Cooker Chicken Noodle Soup

EMAIL PRINT

Servings: 6

Prep time: 10 minutes

Cook time: 4 hours

Total: 4 hours 10 minutes

Calories per serving: 285

Ingredients

1 3-pound whole chicken, 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
½ teaspoon crushed dried thyme
½ teaspoon crushed dried marjoram
¼ teaspoon freshly ground pepper
1 quart canned no-salt, no-fat chicken broth
1 quart boiling water
6 ounces medium-wide noodles (cooked separately)
4 ounces button mushrooms, sliced
½ pound fresh spinach, well washed and large stems removed
2 celery stalks, diced small

Rinse and pat dry chicken. Place in a 5-quart or larger crockery slow cooker. Place the peeled and quarted 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 and discard the onion, carrot, and parsley. Skim off and discard all surface fat from the broth.
Remove the chicken from broth and cool for about 10 minutes, until cool enough to handle. Remove and discard the chicken skin and bones. Shred chicken.
Add shredded chicken back to the slow cooker and bring to a simmer. Add diced onion, diced carrots, diced celery, mushroom, and 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).

Per serving:	285 calories (22% calories from fat), 31 g protein, 7 g total fat (1.8 g saturated fat), 24 g carbohydrates, 2 g dietary fiber, 72 mg cholesterol, 615 mg potassium, 121 mg sodium
Diabetic exchanges:	4 lean protein, 1 1/2 carbohydrate (bread/starch)