Slow Cooker Chicken Vegetable Soup with Egg Noodles

Slow Cooker Chicken Vegetable Soup with Egg Noodles

This flavorful and low-fat chicken noodle soup is prepared in the slow cooker with carrots, onion, green pepper, and tomatoes.

Preparation Time
30 mins
Cooking Time
7 hr 15 mins
Total Time
7 hr 45 mins
Calories
176 Calories

Recipe Instructions

Step 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.
Step 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.
Step 3
Cover and cook on Low for 7 hours.
Step 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.
Step 5
When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.

Ingredients

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

Categories

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