Slow Cooker Chicken Noodle Soup
When you need to warm up, this healthy classic chicken noodle soup will do the job right!
Servings: 8 people
Calories: 346kcal
Ingredients
- 1 cup celery sliced
- 4 carrots sliced
- 1 onion small, diced
- 2 garlic cloves minced
- 2 pounds boneless skinless chicken breasts or thighs, cut into 2" pieces
- 1/2 teaspoon red pepper flakes crushed, more or less to taste
- 1 tablespoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth low-sodium and fat free preferred
- 1 bay leaf
- 8 ounces whole-wheat spaghetti broken into small pieces
- 1/4 cup Italian parsley fresh chopped to serve
- 1-2 tablespoons lemon juice fresh-squeezed to taste
Instructions
- Add the vegetables and garlic to the bottom of the slow cooker, and the chicken on top, sprinkle in the thyme, oregano, chili flakes, and salt and pepper. Pour in the stock and add in the bay leaf. Cook for 6-8 hours on low in the slow cooker, or until carrots are tender. If necessary, skim off any foam that has floated to the top of the soup and discard.
- Around 15 minutes before ready to serve, cook the broken up pasta separately on the stovetop according to package directions and drain. Stir in the noodles and chopped parsley just before serving. Then stir in one tablespoon of the lemon juice last. Taste and add in more lemon juice, if desired. Enjoy!
Notes
Breast meat tends to get dryer than thigh meat when cooked in the slow cooker.
Nutrition
Serving: 1cup | Calories: 346kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 453mg | Fiber: 2g | Sugar: 2g |
| SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3