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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Recipe Information
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
Instructions
In a large slow cooker, drizzle olive oil on the bottom to prevent sticking.
Place the chicken breasts in the slow cooker and add the diced carrots, celery, and onion.
Add the minced garlic, dried thyme, dried oregano, bay leaf, black pepper, and optional salt over the vegetables and chicken.
Pour in the low-sodium chicken broth and stir gently to combine.
Cover the slow cooker with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
About 30 minutes before serving, remove the chicken breasts from the slow cooker. Shred the chicken using two forks.
Return the shredded chicken to the slow cooker. Add the whole wheat egg noodles and stir to combine.
Cook for another 20-30 minutes on high heat, or until the noodles are tender.
Once cooked, remove the bay leaf and taste to adjust seasoning if necessary.
Serve hot and garnish with freshly chopped parsley. Enjoy your diabetic-friendly chicken noodle soup!
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 1655 mg | 72% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 28.8 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 344 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2959 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
