“In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips”
READY IN:
8hrs 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over med-high heat.
  2. Add in onion, celery, carrot, zucchini, and thyme; saute until the vegetables are softened, about 7 minutes.
  3. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
  4. Stir in the broth, chicken, and spinach.
  5. Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
  6. Season with salt and pepper.
  7. Add noodles to the soup, stir, cover, and let stand for 5 minutes before serving.

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