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SkinnyMS

Easy Crock-Pot Chicken Noodle Soup

Healthy and packed with nutritious ingredients, this Chicken Noodle Soup recipe will replace all others in your cookbook.
Prep Time15 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 25 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Budget-Friendly, dairy-free, Diabetic-Friendly, High Protein, Kid-Friendly, Slow Cooker
Servings: 8 people
Calories: 260kcal
Author: Chef Lindsay

Ingredients

  • 8 ounces whole-wheat spaghetti snapped into 1- to 2-inch pieces
  • 1 1/2 pounds boneless and skinless chicken breasts
  • 1 onion medium, diced
  • 3 carrots peeled and diced
  • 2 celery stalks chopped
  • 2 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 8 cups chicken stock low-sodium
  • 1 tablespoon parsley fresh, chopped
  • 1 lemon juiced

Instructions

  • Cook the spaghetti according to the package directions. Drain and reserve for later.
  • Meanwhile, add the chicken, onion, carrots, celery, garlic, Italian seasoning, salt, pepper, bay leaf, and chicken stock to the slow cooker.
  • Cover and cook on Low for 6 hours (or High for 3-4 hours), until the chicken is cooked through.
  • Remove the chicken and shred it using two forks. Locate the bay leaf and discard it.
  • Add the chicken back to the slow cooker along with the cooked spaghetti. Turn the slow cooker on High and simmer until the noodles are heated through, about 2-3 minutes.
  • Stir in the parsley and lemon juice just before serving.

Nutrition

Serving: 1.5cups | Calories: 260kcal | Carbohydrates: 29g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 255mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4