Slow Cooker Chicken Vegetable Soup with Egg Noodles

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.

• Preparation Time: 30 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 30 mins
• Calories: 176 Calories

Ingredients

• 1 teaspoon dried thyme
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 2 large carrots, chopped
• 1 green bell pepper, diced
• cooking spray
• ½ teaspoon pepper
• 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

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.