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Slow Cooker Chicken Vegetable Soup with Egg Noodles

Slow Cooker Chicken Vegetable Soup with Egg Noodles

Cost $12.5, save $10

Source: Recommended by CookPal

  • 435 Min
  • 4 Servings
  • $12.5

INGREDIENTS

  • Aromatics

    • 🧅 1 medium onion, chopped
    • 1 teaspoon dried thyme
    • ½ teaspoon pepper

  • Protein

    • 🍗 2 medium boneless skinless chicken breasts, cut into 1-inch cubes

  • Vegetables

    • 🥕 2 large carrots, chopped
    • 🥬 2 stalks celery, sliced
    • 1 green bell pepper, diced
    • 🍅 1 (14.5 ounce) can diced tomatoes, undrained

  • Liquids

    • 🥣 2 cups chicken broth, or more as needed

  • Other

    • Cooking spray
    • 🍜 2 ounces dried egg noodles

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

176

Calories

  • 17
    Protein
  • 21
    Carbs
  • 2
    Fats

💡 For additional flavor, you can use roasted chicken broth.Add a sprinkle of fresh parsley at the end for a fresh touch.Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.