Slow Cooker Chicken Vegetable Soup with Egg Noodles

Name: Slow Cooker Chicken Vegetable Soup with Egg Noodles recipe
Prep time: 30 min
Cook time: 7 h 15 min
Yield: 4 servings
Cuisine: Global
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

by Gustavo Vazquez 1 year ago

5 (1)

7 hours

176.3 kcal

20.7 g carbs

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Description

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.

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

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.

Nutrition Facts

serving: 4 servings

calories: 176.3 kcal

carbohydrates: 20.7 g

protein: 17.4 g

saturated fat: 0.4 g

cholesterol: 47.7 mg

sodium: 892.9 mg

fiber: 3.2 g

sugar: 7.1 g