Rosemary Chicken Noodle Soup
Serves : 10 hands on time: 20 minutes: Total time: 4 hours 45 minutes:
12 cups fat free less sodium chicken broth
2 cups chopped onion
1 cup chopped celery
1 tbsp dried rosemary
2 tsp salt
1 1/2 pounds skinless bonless chicken thighs...we used left over turkey
1 9 ounce package of sliced mushrooms
2 1/2 cups whole wheat blend wide egg noodles or noodles of your choice
1 10 ounce package shredded carrots
1/3 cup of finely chopped fresh parsley
1 6 ounce package fresh baby spinach
1/4 cup fresh lemon juice
1/2 tsp black pepper
1. Combine chicken broth and next 6 ingredients in 6 qt slow cooker. Cover and cook on high 4 hrs. Remove chicken from slow cooker, cool slightly. Shred chicken with 2 forks set side.
2. Add mushrooms to slow cooker and simmer 10 min. Add egg noodles and cook 15 min or until done. Stir in carrots and remaining ingredients cook 3 min or until spinach wilts.
Serve immediately.
Taken from People Magazine March 2009
12 cups fat free less sodium chicken broth
2 cups chopped onion
1 cup chopped celery
1 tbsp dried rosemary
2 tsp salt
1 1/2 pounds skinless bonless chicken thighs...we used left over turkey
1 9 ounce package of sliced mushrooms
2 1/2 cups whole wheat blend wide egg noodles or noodles of your choice
1 10 ounce package shredded carrots
1/3 cup of finely chopped fresh parsley
1 6 ounce package fresh baby spinach
1/4 cup fresh lemon juice
1/2 tsp black pepper
1. Combine chicken broth and next 6 ingredients in 6 qt slow cooker. Cover and cook on high 4 hrs. Remove chicken from slow cooker, cool slightly. Shred chicken with 2 forks set side.
2. Add mushrooms to slow cooker and simmer 10 min. Add egg noodles and cook 15 min or until done. Stir in carrots and remaining ingredients cook 3 min or until spinach wilts.
Serve immediately.
Taken from People Magazine March 2009