Yield
10 servings (serving size: 2 cups)
Oxmoor House

How to Make It

Step 1

Combine noodles, oil, and 1/2 teaspoon salt; toss well to coat.

Step 2

Combine water and next 6 ingredients (through chicken breast) in a large Dutch oven; add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.

Step 3

Add carrot and mushrooms to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoon salt; cook 3 minutes or until spinach wilts. Stir in noodle mixture, lemon juice, and pepper. Cook 1 minute.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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