Place all of the ingredients except for noodles in a crockpot. Cover and cook on low for 8-12 hours, or on high 4-6 hours. (Note: Chicken should fall apart easily after cooking, if you want you could also shred chicken with two forks breaking it up in the crockpot. In addition, the cauliflower should completely break down to form a thick creamy soup. You can always help break down any remaining chunks with the back of a spoon.)
After cooking, add and stir noodles into the crockpot. Return cover and turn heat to high. Cook for an additional 20-30 minutes, or until noodles are cooked to your liking. Stir to incorporate everything and season with pepper and parsley as desired. Enjoy!
|8 cups||Chicken broth|
|1||Head of cauliflower |
|1 lb||Chicken (fresh or frozen)|
|1 cup||Diced celery|
|1 cup||Diced carrots|
|1 (10 oz) pkg||Fettuccine noodles |
|2 tbs||Dried parsley|
|1/2 tsp||Dried Thyme|
|1/2 tsp||Onion powder|
 Or 5-6 cups florets. I used 2 frozen bags of cauliflower.
 You could use gluten free noodles, or whatever kind you prefer. I used Carba Nada egg fettuccine brand, which is a low carb noodle.
|Calories per Serving||111|
|Saturated Fat||0 g|
|WWP+: (per serving)||4|
|SmartPoints™: (per serving)||2|
|Freestyle Points: (per serving)||2|