Crockpot Chicken Noodle Soup

It's Fall and alas soup season has arrived in my home! It's my favorite food and warms my soul! This one is easy to prepare and the cooking happens all in the Crockpot!

Be sure to add your recipe into your myfitnesspal app and to weigh/measure out all of your portions! 



Serves 4-6 people
Time: 6-8 hours

What you'll need:
4 Chicken Breasts, thawed
9 oz Carrots (I used baby carrots)
10 oz Celery (about 1 bunch)
10 oz Yellow Onion (1 medium onion)
5 oz Baby Spinach (1 container worth)
2 cups Noodles (I used Red Lentil Bean Noodles; they're high in protein and aren't fatty)
6 tsp Minced Garlic
6 cups 50% Less Sodium Chicken Broth
1 cup Water
1-2 Tbsp Fresh Lemon Juice
3 Tbsp Fresh Parsley, finely chopped
2 Bay Leaves
1/2 tsp Rosemary
1/2 tsp Thyme
1/2 tsp Ground Celery Seed
1/2 tsp Fresh Ground Pepper
1/2 tsp Kosher Salt

Directions:
1. Lightly spray the inside of your Crockpot with cooking oil
2. Dice up your Carrots, Onion and Celery
3. Trim your Chicken Breasts of any fat and extra skin
4. Put Chicken, Onion, Celery, Carrots, and Garlic into the Crockpot

5. Add Chicken Broth, Water, Bay Leaves, Rosemary, Thyme, Ground Celery Seed, Salt and Pepper

6. Set on High for 6 hours or Low for 8; your choice
7. After about 4-6 hours, take out Chicken and shred it and place back into Crockpot 

8. Depending on what you set your Crockpot to, about 1 hour before you serve, add the Spinach

9. About 30 min to serving, set Crockpot to High and add Noodles, Parsley, and Lemon Juice. Cook until noodles are soft

10. Measure out and enjoy! 

*Mine made about 15 cups worth! 
**Brian enjoyed his with a Grilled Cheese and Tomato Sandwich and I served mine with some salt-free Saltine crackers!

1 Serving Size: 
2 cups Chicken Noodle Soup 197 calories
5 Salt-Free Saltine Crackers 70 calories
Total: 267 Calories 24.7 grams Protein 1.4 grams Fat 20.9 grams Carbs