12boneless skinless chicken thighscut into 2-inch cubes
2largered onionchopped
2largecarrotchopped
2stalkscelerychopped
1large=zucchinichopped
1/2lemonzested
6cupslow sodium chicken broth
Sea salt and freshly ground pepperto taste
2teaspoonsthyme
1poundegg noodles
1/2cupgrated Parmigiano-Reggiano cheese
Instructions
In a large slow cooker, add the first 9 ingredients (chicken through thyme) and cook on low for 7 hours, add egg noodles and cook an additional hour until chicken is cooked through.
Serve with grated Parmigiano-Reggiano cheese.
Notes
SERVING SUGGESTION: Whole grain rolls with butter.VEGETARIAN: Use canned white beans instead of chicken thighs and vegetable broth instead of chicken broth.GLUTEN FREE: Make sure the egg noodles are gluten freeNUTRITION: 479 Calories; 11g Fat; 55g Protein; 40g Carbohydrate; 4g Dietary Fiber; 184mg Cholesterol; 843mg Sodium. Exchanges: 2 Grain (Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fat.