Crockpot chicken noodle soup

That must be why I love this Crock Pot Chicken and Noodles recipe so much, it’s noodles and chicken with just a bit of broth!  It’s almost like serving up pasta that tastes like chicken noodle soup… so YUMMY! I love chicken noodle soup but most of all, I love the goodies in the soup.  Yes, I am one of those people who scoop out all of the best parts of the soup so I basically end up eating a bowl of chicken, noodles and veggies.

This Crockpot Chicken Noodle Soup is hearty and comforting, yet incredibly easy to make!  No need for a can of soup, homemade is the best! Is there anything more comforting than a big bowl of hearty soup?  There’s something so natural about it, and it brings you right back to childhood. If the only chicken noodle soup you’ve ever had is a can of good ol’ Campbells, then simply put… you NEED to try a homemade version!  The flavor is so rich, so complex, and it’s incredibly easy to make at home. Normally I think of chicken noodle soup as “sick food”… something you eat when you’re under the weather.  And don’t get me wrong, this easy crockpot chicken noodle soup recipe is FABULOUS for that, but it’s also fantastic on a night when you’re looking for some comfort food.  Paired with a green salad, it’s a great light meal as well!

I love cooking soups in the slow cooker because it adds great flavor plus I love coming home to dinner ready to go.  If you’re in a rush, I make an amazing stove top Chicken Noodle Soup in about 20 minutes too!

INGREDIENTS:

  • 1 lb skinless, boneless chicken breasts
  • 1 tsp olive oil
  • 8 cups fat free chicken broth
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp dried dill
  • 4 oz egg noodles
  • Juice from 1/2 a lemon
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

 

Instructions:

  1. Combine all ingredients except the egg noodles and parsley in a slow cooker.
  2. Cook on low for 6-8 hours. Remove chicken and chop.
  3. Add egg noodles, parsley and lemon juice to slow cooker, and cook until noodles are tender, about 10-15 minutes. Return chicken to slow cooker, and serve.

Entire recipe makes 8 servings
Serving size is about 1 1/4 cups

PER SERVING: 160 calories; 3g fat; 15g carbohydrates; 16g protein; 2g fiber

WW SP PER SERVING = 2