Crockpot Chicken Noodle Soup
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Crockpot Chicken Noodle Soup
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Looking for an easy recipe that will help you ditch the canned chicken noodle soup? This hearty slow cooker chicken noodle soup will win over the family!
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Ingredients
- 1 ½ pounds chicken breast boneless skinless, or thigh
- 4 carrot peeled and chopped, large
- 1 yellow onion diced, medium
- 2 celery ribs chopped
- 3 cloves garlic minced (or 1 ½ teaspoons dried)
- ½ teaspoon thyme dried
- ½ teaspoon parsley dried
- 1 leaf bay leaf
- 6 cups chicken stock low-sodium or broth
- 1 cup water
- 2 cups pasta wide egg noodles, spaghetti, or fusilli, uncooked
Instructions
- In a large (6 quart) crockpot, place all the ingredients except the pasta. Cook for 6 hours on low heat or 4 hours on high.
- After 4 or 6 hours (depending on temperature), remove the chicken and chop it into bite-size pieces. Place the chicken back in the crockpot.
- Add the pasta, turn the heat up to high, cover, and cook for another 15-20 minutes, until pasta is tender.
- Discard the bay leaf, and serve the soup immediately.
Notes
- Although not as flavorful, I sometimes use already cooked, leftover chicken. Follow the recipe the same as you would here.
Nutrition Information
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Serving
1½ cups
Calories
268kcal
(13%)
Carbohydrates
24g
(8%)
Protein
32g
(64%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
236mg
(10%)
Potassium
834mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
6838IU
(137%)
Vitamin C
6mg
(7%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1½ cups | |
| Calories | 268kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 32g | 64% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 236mg | 10% |
| Potassium | 834mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6838IU | 137% |
| Vitamin C | 6mg | 7% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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