Slow Cooker Chicken Noodle Soup Diabetic Food

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
• Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
• Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
• Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
• While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

SLOW COOKER CHICKEN SOUP

Steps:

• Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.
• Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.
• Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
• Place whole chicken on top of vegetables.
• Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
• Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
• While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
• Skim fat from soup and discard. Return chicken to soup to serve.

SLOW COOKER CHICKEN AND NOODLES

Steps:

• Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
• When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

SLOW-COOKED SIRLOIN

Steps:

• In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours., Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high until slightly thickened, about 30 minutes. Return beef to the slow cooker; heat through.

SLOW COOKER CHICKEN NOODLE SOUP, DIABETIC

Steps:

• 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.
• 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 the chicken and discard the onion, carrot, and parsley. Skim off and discard all surface fat from the broth.
• Cool chicken from broth for about 10 minutes, until cool enough to handle and remove and discard the chicken skin and bones. Shred chicken.
• 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.
• Meanwhile, cook noodles according to package directions.
• Just before serving, add cooked noodles to soup and season with salt and pepper (to taste).