Slow Cooker Chicken Noodle Soup Diabetic
Warm, comforting, and perfect for those keeping an eye on their blood sugar, this Slow Cooker Chicken Noodle Soup is a diabetic-friendly twist on a classic favorite. Packed with tender, shredded chicken, hearty whole wheat egg noodles, and a medley of nutrient-rich vegetables like carrots, celery, and onions, this recipe is simmered to perfection in a flavorful low-sodium chicken broth infused with aromatic herbs such as thyme, oregano, and bay leaf. With just 15 minutes of prep, your slow cooker does all the work, making this a fuss-free, healthy option for busy weeknights. Garnished with fresh parsley, this soup is not only satisfying but also wholesome, making it an ideal choice for a balanced, comforting meal. Whether you're meal prepping or craving a cozy bowl, this diabetic-friendly chicken noodle soup is as nourishing as it is delicious.
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Ingredients
- 1 pound Boneless, skinless chicken breasts
- 6 cups Low-sodium chicken broth
- 2 large Carrots, peeled and diced
- 2 Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt (optional or to taste)
- 2 cups Whole wheat egg noodles (or diabetic-friendly noodles)
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
Directions
Step 1
In a large slow cooker, drizzle olive oil on the bottom to prevent sticking.
Step 2
Place the chicken breasts in the slow cooker and add the diced carrots, celery, and onion.
Step 3
Add the minced garlic, dried thyme, dried oregano, bay leaf, black pepper, and optional salt over the vegetables and chicken.
Step 4
Pour in the low-sodium chicken broth and stir gently to combine.
Step 5
Cover the slow cooker with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Step 6
About 30 minutes before serving, remove the chicken breasts from the slow cooker. Shred the chicken using two forks.
Step 7
Return the shredded chicken to the slow cooker. Add the whole wheat egg noodles and stir to combine.
Step 8
Cook for another 20-30 minutes on high heat, or until the noodles are tender.
Step 9
Once cooked, remove the bay leaf and taste to adjust seasoning if necessary.
Step 10
Serve hot and garnish with freshly chopped parsley. Enjoy your diabetic-friendly chicken noodle soup!
Nutrition Facts
| Serving size | (2878.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1762.8 |
| Total Fat 43.9g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 515.5mg | 0% |
| Sodium 1655.4mg | 0% |
| Total Carbohydrate 159.4g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 28.8g | |
| Protein 181.9g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 344.2mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2959.0mg | 0% |
Source of Calories