Chicken Noodle Soup
When I'm sick all I want is a big bowl of chicken noodle soup. We make ours in the crock pot, and it's super easy! I love slurping up a big bowl of it when I have a cold. It's quick, requires very little prep (and who likes to cook when they are under the weather?) and makes your house smell heavenly. Enjoy! This makes 8 servings at 4g net carbs a serving. The carbs will really differ if you add different veggies or different amounts, so make sure to double check!
- 32 oz chicken broth
- 32 oz water (or more, make sure your food is covered)
- 1 pack chicken legs (or any 1 lb chicken works, breasts or thighs)
- 1 cup shredded carrots
- 1 onion, sliced
- 2 cups chopped celery
- 4-6 cloves of garlic minced
- handful of parsley, divided (about 1/2 cup)
- 1 frozen package of zucchini noodles (12 oz, I use Green Giant)
- 1 cup spinach, packed (frozen works okay too)
Place the chicken broth, legs (I had 5 chicken legs) carrots, water, onion, celery, garlic and half the parsley into a crock pot. Make sure all the food is covered with about an inch of water; add more water or stock as needed--because everyone's crock pot will hold a different volume. Cover with lid and cook 1 hour on high. Turn to low for 4-5 hours after that. Now add the other half of the parsley, frozen pack of zucchini noodles (or fresh) and the spinach. Stir and let sit for 5-10 minutes before serving. Will still be perfectly hot. Serve. Sometimes for an extra kick I drizzle sriracha on mine! Soup has 4 net carbs per serving and recipe makes 8 servings.