Slow Cooker Chicken Noodle Soup with Shirataki Noodles

Makes 6 servings

Ingredients
4 cups water
4 C low-sodium vegetable broth
1 C carrot, cut into 1/4-inch slices
1 C celery, cut into 1/4-inch slices
1 C onion, chopped
1 garlic clove, minced
2 bay leaves
1/2 tsp dried thyme
4-6 small skinless chicken breasts (about 18 oz)
3 packages Skinny Noodles Spaghetti*, drained and rinsed
Salt and pepper to taste

*Or use any variety of Skinny Noodles or Skinny Rice instead

In a 4-1/2 to 6-quart slow cooker, combine water, broth, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper. Place chicken breasts on top of veggies. Cover slow cooker with lid, then cook on low setting for 6-8 hours or high for 4-5 hours. Remove chicken and shred. Remove and discard bay leaves. Add chicken and shirataki noodles to slow cooker; cover with lid and cook (on low or high) 20 minutes. Skim any fat from surface of soup and serve immediately.