Slow Cooker Chicken Vegetable Soup with Egg Noodles recipe

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Ingredients

cooking spray
1 medium onion, chopped
2 medium boneless skinless chicken breasts, cut into 1-inch cubes
2 large carrots, chopped
2 stalks celery, sliced
1 green bell pepper, diced
1 teaspoon dried thyme
½ teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
2 cups chicken broth, or more as needed
2 ounces dried egg noodles

Nutrition Info

176.3 calories
carbohydrate: 20.7 g
cholesterol: 47.7 mg
fat: 1.9 g
fiber: 3.2 g
protein: 17.4 g
saturatedFat: 0.4 g
servingSize: -
sodium: 892.9 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.

  2. Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker, mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.

  3. Cover and cook on Low for 7 hours.

  4. While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.

  5. When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

Flavorful and low-fat chicken noodle soup made in the slow cooker with carrots, onion, green pepper, and tomatoes! Perfect for a winter warm-up.

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