Directions:
- Rinse and pat dry chicken. Place in a 5-quart or larger crockery slow cooker. Place the onion and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper.
- Add chicken broth and brown rice, cover, and cook on LOW for 7 to 8 hours or on HIGH for 2 1/2 to 3 hours.
- When chicken is done, remove from broth and cool for about 10 minutes, until cool enough to handle. Shred chicken and set aside. Skim off and discard all surface fat from the broth.
- If cooking on LOW, change setting to HIGH. Add the boiling water, noodles, and mushrooms. Cook until noodles are almost tender, about 5 minutes. Add spinach and continue to cook until noodles are tender and spinach wilts, about 3 minutes. Gently stir in shredded chicken and heat through.
- Ladle into wide, shallow soup bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7362.28 Kcal (30824 kJ) | ||
| Calories from fat | 5563.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 618.21g | 951% | |
|---|---|---|---|
| Cholesterol | 1618.47mg | 539% | |
| Sodium | 2000.46mg | 83% | |
| Potassium | 3883.29mg | 83% | |
| Total Carbs | 258.75g | 86% | |
| Sugars | 13.4g | 54% | |
| Dietary Fiber | 17.51g | 70% | |
| Protein | 191.16g | 382% | |
| Vitamin C | 64.2mg | 107% | |
| Iron | 17.5mg | 97% | |
| Calcium | 678.7mg | 68% | |
| Amount Per 100 g | |||
| Calories | 185.48 Kcal (777 kJ) | ||
| Calories from fat | 140.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.57g | 951% | |
|---|---|---|---|
| Cholesterol | 40.78mg | 539% | |
| Sodium | 50.4mg | 83% | |
| Potassium | 97.83mg | 83% | |
| Total Carbs | 6.52g | 86% | |
| Sugars | 0.34g | 54% | |
| Dietary Fiber | 0.44g | 70% | |
| Protein | 4.82g | 382% | |
| Vitamin C | 1.6mg | 107% | |
| Iron | 0.4mg | 97% | |
| Calcium | 17.1mg | 68% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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