The addition of lemon and dill adds a welcome twist to this classic, slow-cooked chicken noodle soup recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir about 3 minutes or until light brown. Drain off any fat. Transfer chicken to a 3 1/2- or 4-quart slow cooker. Add broth, leeks, celeriac, rutabaga, carrots, salt and pepper to cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 to 3 hours.

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  • In a small bowl, combine the sour cream and flour. If using low heat setting, turn to high heat setting. Stir sour cream mixture into the chicken mixture in the cooker. Gently stir in the egg noodles. Cover and cook for 20 minutes more.

  • Just before serving stir in the lemon juice and dill weed.

Nutrition Facts

197 calories; 5.1 g total fat; 1.7 g saturated fat; 87 mg cholesterol; 568 mg sodium. 511 mg potassium; 17.5 g carbohydrates; 1.5 g fiber; 2 g sugar; 19.8 g protein; 1933 IU vitamin a iu; 9 mg vitamin c; 78 mcg folate; 60 mg calcium; 2 mg iron; 38 mg magnesium;