Slow Cooker Chicken Noodle Soup
A comforting and classic soup made easy in the slow cooker.
Nutrition per serving
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 teaspoon dried thyme
- 1 cup whole wheat egg noodles
- Salt and pepper to taste
Portion guidance
Serve approximately 1.5 cups per serving.
Step-by-step method
- 1
Place chicken breasts, chicken broth, carrots, celery, onion, and thyme in the slow cooker.
- 2
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through.
- 3
Remove chicken from slow cooker, shred it, and return it to the pot.
- 4
Stir in the whole wheat egg noodles and cook for an additional 10-15 minutes, or until noodles are tender.
- 5
Season with salt and pepper to taste.
- 6
Serve hot.
Smart substitutions
Swap
Chicken breasts
Chicken thighs
Swap
Whole wheat egg noodles
Brown rice or other whole grain pasta
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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