How to Make Slow Cooker Chicken Vegetable Soup with Egg Noodles - A Step-by-Step Guide

There's nothing quite like a warm bowl of homemade chicken soup on a cold, dreary day. And what better way to make it than in a slow cooker, where the flavors have time to meld together, creating a rich and hearty broth that's guaranteed to warm you from the inside out? This recipe for Slow Cooker Chicken Vegetable Soup with Egg Noodles is not only delicious and comforting, but it's also incredibly easy to make. Just toss everything into the slow cooker in the morning, and come home to a hous...

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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
  • ½ teaspoon pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups chicken broth, or more as needed
  • 2 ounces dried egg noodles

Information

  • Prep Time: 30 mins
  • Cook Time: 7 hrs 15 mins
  • Total Time: 7 hrs 45 mins
  • Servings: 4
  • Yield: 4 servings

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

    176 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Cholesterol: 48mg
    • Sodium: 893mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 17g
    • Vitamin C: 19mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 400mg