This vegetable packed chicken noodle soup is great for a cold day.Ingredients
1- 3lb whole chicken, cut into 8 pieces
2 large onions: one should be peeled & quartered and the other should be small diced
3 large carrots: one should be peeled and quartered & 2 should be small diced
3 sprigs flat-leaf parsley
1/2 tsp crushed dried thyme
1/2 tsp crushed dried marjoram
1/4 tsp freshly ground pepper
1 quart canned no-salt no-fat chicken broth
1 quart boiling water
6 oz medium-wide egg noodles cooked seperately
4 oz button mushrooms, sliced
1/2 lb fresh spinach, well washed and large stems removed
2 celery stalks, diced small
Thoroughly rinse and pat dry chicken. Place in a 5-qt or larger crockery slow cooker. Place the peeled and quartered 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 mins, until cool enough to handle. Remove and discard the chicken skin & bones, then shred the chicken meat.
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 mins. Meanwhile, cook noodles according to package directions ( for an added dose of fiber, you can substitute regular egg noodles for whole grain pasta/noodles).
Just before serving, add cooked noodles to soup & season with salt and pepper (to taste).
- Total Fat
- 72 mg
- 615 mg
- 121 mg