Clean Eating Slow Cooker Roasted Chicken Noodle Soup

Spring is finally here...or is it?! Although it is mid April, I woke up yesterday morning to a temperature of -4 and windy snowy blizzard. I was automatically craving warmth, and so I decided that the left over roasted chicken would be used to make some chicken noodle soup in the slow cooker. Everyone loves a nice hearty chicken noodle soup on a cold day!

Ingredients:

-1/2 roasted chicken (I had one of the grocery store roast chickens left over from dinner the previous night)

-4 cups low sodium chicken broth

-3 medium carrots chopped into 1/2 inch chunks

-1 medium onion

-1 potato cut into 1 inch cubes

-handful of spinach loosely chopped

-2 cups cooked noodles of your choice (I used whole wheat omega bowties)

-1 tsp basil

-1 tsp rosemary

-1 tbsp parsley

-1 tbsp garlic powder

-1 tsp fresh ground pepper

-1 tsp thyme

1. Break up chicken into small pieces. Place in slow cooker.

2. Saute all vegetables until onion is translucent. Add to slow cooker.

3. Boil noodles half way so they are still a little hard, they will continue to cook in the slow cooker. Add to slow cooker. 

4. Boil potatoes half way as well. Add to slow cooker.

5. Add remaining ingredients to slow cooker.

6. Cook on low for 4 hours.

***you can add in any other veggies you would like.

All ready to cook...slowly

All ready for my belly