Chicken Zoodle Soup
There is nothing quite as comforting as homemade chicken noodle soup. While I love the classic, this twist on the original makes it perfect for a low carb lifestyle.
I used the 6 quart slowcooker pictured below for this recipe. It filled it all the way up. I think if you cut your chicken into pieces it would fit better as I was lazy and just split mine right in half and laid it on top of the veggies.
To split my whole chicken I just cut with poultry shears along each side of the spine and then folded it open it with the breast and leg meat at the top. Place chicken breast-side down, with the legs towards you. Using poultry shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. This preparation is known as a spatchcock chicken, funny name I know! You could also just purchase a pre cut chicken if messing with raw poultry isn’t your thing.
I used a whole chicken, the dark meat for the soup, and saved the breast meat for zucchini enchiladas later in the week. I will post this recipe soon but you could also use it for chicken salad, tacos, quesadillas, ect. If you are on a budget or just frugal like me this is a good way to stretch a buck.