Recipe: Slow-Cooker Chicken Noodle Soup
Back to the classics — warm up this winter with slow-cooker chicken noodle soup.
Come home after a brisk winter day to a healthy, homemade chicken noodle soup. Pair with some whole grain bread, low-fat cheese and fruit for a complete meal.
- 2 boneless skinless chicken breasts
- 5 carrots, peeled and sliced
- 5 celery stalks, chopped
- 1 yellow onion, chopped
- 2, 32-ounce containers low-sodium chicken broth
- 3 cloves garlic, minced
- ¼ cup flat-leaf parsley, finely chopped
- 1 teaspoon thyme
- Salt and pepper (to taste)
- 8 ounces egg noodles
- Combine together the chicken, carrots, celery, onion, chicken broth, garlic, parsley, thyme, and salt and pepper (if desired) into a slow-cooker.
- Cook on high for 4-5 hours or low for 7-8 hours.
- Remove chicken breasts and shred approximately 10-15 minutes before cook time is up. Add back into slow-cooker, along with the egg noodles.
- Cook until egg noodles are done.
Kids may enjoy other types of uniquely-shaped noodles such as tortellini or bowties instead of egg noodles.
Portion into individual airtight containers and bring as part of your lunch or dinner on-the-go.
Lindsay MacNab, MS, RD, is a registered dietitian, health nut and deep dish pizza addict from the wonderful windy city of Chicago. A 2015-2016 dietetic intern at Vanderbilt University Medical Center, Lindsay was born and raised in the Chicago suburbs and received both her bachelor’s and master’s degree in Diet & Exercise from Iowa State University.