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Slow Cooker Chicken Vegetable Soup with Egg Noodles
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Prep Time:
30 minutes
Cook Time:
435 minutes
Total Time:
465 minutes
Satisfying low-fat slow cooker chicken noodle soup with vegetables.
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
  • 0.5 teaspoon pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups chicken broth, or more as needed
  • 2 ounces dried egg noodles
Instructions:
  • Start by greasing a skillet generously with cooking spray and heating it over medium heat. Throw in the chicken pieces and cook them, stirring regularly, for around 4 minutes. Toss in the onion and continue cooking until the chicken is golden brown and the onion turns slightly translucent, which should take about 3 more minutes. Move everything to the slow cooker.
  • Combine carrots, celery, bell pepper, thyme, and pepper in the slow cooker, ensuring they are mixed well. Add diced tomatoes and chicken broth until vegetables are submerged in liquid.
  • Slow cook for 7 hours, covered.
  • While the soup simmers, boil a large pot of lightly salted water until rolling. Add egg noodles and boil again. Cook pasta uncovered, stirring occasionally, until al dente, 6 to 8 minutes. Drain and set aside.
  • Once the soup is done cooking, gently fold in the cooked egg noodles. Allow them to simmer in the soup until they are heated through and soft, approximately 5 minutes.

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