2 bags Skinny Dip 0 Carb Fettuccini
, or any shape
12 oz bone-in, skin-on chicken breast
1 1/2 lbs bone-in, skin-on chicken thighs
8 cups canned low sodium chicken broth
3 carrots, sliced
3 garlic cloves, minced
2 celery ribs, sliced
1 small onion, chopped fine
1/2 cup frozen peas
2 tablespoons minced fresh parsley
1 tablespoon tomato paste
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
1/8 teaspoon red pepper flakes
2 bay leaves
Chicken soup like grandma used to make! Chicken with skin adds deep flavor so don't skimp (fat is removed before serving). Dry chicken thighs with paper towels. Heat oil in a nonstick skillet over high heat until just smoking. Brown chicken thighs well on both sides. Transfer to plate, let cool slightly and discard skin.
Pour off fat except 1 tablespoon. Add carrots, celery and onion and cook 5 minutes. Add garlic, tomato paste, thyme and red pepper flakes. Cook 30 seconds, then stir in 1 cup chicken broth. Scrape up browned bits and pour into crockpot. Stir remaining broth, bay leaves and chicken thighs (with juices) into crockpot.
Season chicken breast with salt and pepper. Wrap in a foil packet and lay on top of soup. Cover and cook 5 hours on LOW until chicken is tender. Remove foil packet and open carefully. Transfer chicken breast to cutting board. Transfer chicken thighs to cutting board. Let chicken cool slightly then shred into bite sized pieces and discard skin and bones.
Let soup settle for 5 minutes, then remove fat from the surface using large spoon or fat mop
. Discard bay leaves. Rinse noodles and add to crockpot with shredded chicken, peas and parsley. Let sit 5 minutes until heated through. Season with salt and pepper to taste and serve.
Tip: Reduce sodium by using homemade chicken broth made without salt.
Nutrition Per Serving
Calories: 132 Carbs: 4 grams Protein: 20 grams
Fat: 4 grams Sodium: 695 mg WW Points Plus: 3