Slow Cooker Chicken Vegetable Soup With Egg Noodles
Cook on low for about 7 1/2 hours.
Recipe Summary Slow Cooker Chicken Vegetable Soup With Egg Noodles
Flavorful and low-fat chicken noodle soup made in the slow cooker with carrots, onion, green pepper, and tomatoes! Perfect for a winter warm-up.
Ingredients | Recipes For Chicken Noodle Soup In The Crock-Potcooking spray1 medium onion, chopped2 medium boneless skinless chicken breasts, cut into 1-inch cubes2 large carrots, chopped2 stalks celery, sliced1 green bell pepper, diced1 teaspoon dried thyme½ teaspoon pepper1 (14.5 ounce) can diced tomatoes, undrained2 cups chicken broth, or more as needed2 ounces dried egg noodlesDirectionsSpray 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.Info | Recipes For Chicken Noodle Soup In The Crock-Potprep:
30 mins
cook:
7 hrs 15 mins
total:
7 hrs 45 mins
Servings:
4
Yield:
4 servings
TAG : Slow Cooker Chicken Vegetable Soup With Egg NoodlesSoups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,
