Slow Cooker Mushroom Chicken Shirataki Noodle Soup

Gia Russa Clear Chicken Broth 4 cups (32oz.)
Cornish game hen skin removed 2 birds
Morton Lite Salt Mixture 1 tsp
Black Pepper 1 tsp
McCormick Savory All-Purpose Salt Free Seasoning 1 tsp
House Foods Tofu Shirataki (Spaghetti) 3 Bags
Mushrooms fresh 1 cup
Extra Virgin Olive Oil 2 tbsp

You could add other veggies like carrots and peas or really anything.
If you work you could put the hens in with the broth and leave it on low until you get home from work.
Serve with some whole wheat crackers.

Put the cornish hens in the slow cooker with the broth and turn it to high. After 4 hours remove the hens from the slow cooker and remove the white meat. Add the white meat back to the slow cooker as well as the salt, pepper and all purpose seasoning. Then get a colander and drain the shirataki noodles. Then run cold water over them and massage them under the water with your hands then switch to warm water and go back and forth for 5 minutes. Then in a pan on the stove add the olive oil and add the noodles cook on medium high for 5 - 10 minutes stirring so they don't burn. Then strain them in the colander again and then add them to the slow cooker. Then add the mushrooms and cook for 20 more minutes.

Serving Size: Makes 6 Big Bowls Of Soup