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Slow Cooker Hearty Chicken Noodle Soup

Slow Cooker Hearty Chicken Noodle Soup
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Slow Cooker Hearty Chicken Noodle Soup

Nutrition Facts

Slow Cooker Hearty Chicken Noodle Soup
CaloriesCalories
329 Per Serving
ProteinProtein
32g Per Serving
FiberFiber
4g Per Serving
×
Calories 329
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 113 mg
Sodium 225 mg
Total Carbohydrate 38 g
Dietary Fiber 4 g
Sugars 4 g
Added Sugars 0 g
Protein 32 g

Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat

Ingredients

Servings   8   Serving Size   2 cups

  • 2 pounds boneless, skinless chicken breasts, all visible fat discarded
  • 3 cups sliced carrots (around 1 pound)
  • 3 cups chopped celery
  • 2 medium zucchini, diced
  • 1 14.5-ounce can fat-free, low-sodium chicken broth
  • 6 cups water
  • 3 bay leaves
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup chopped fresh dillweed OR
  • 2 tablespoons dried dillweed, crumbled
  • 12 ounces dried whole-grain egg noodles

Directions

Tip: Click on step to mark as complete.

  1. Put the chicken in a large slow cooker. Top with the carrots, celery, zucchini, broth, water, bay leaves, Italian seasoning, garlic powder, pepper and salt. 
  2. Cook, covered, on low for 8 hours or on high for 4 hours.
  3. Transfer the chicken to a large cutting board. Discard the bay leaves. Stir in the dill. Turn off the heat. Let the soup stand, covered, to keep warm. 
  4. Meanwhile, prepare the egg noodles using the package directions. 
  5. When the chicken is cool enough to handle, cut it into bite-size pieces. Stir it into the soup.
  6. Place the noodles in serving bowls. Ladle the soup over the noodles. 

Keep it Healthy: Instead of salting the cooking water when you prepare noodles and pasta, try flavoring it with dried Italian seasoning, other herbs, salt-free lends, a squeeze of fresh lemon juice or a bay leaf (be sure to discard the bay leaf before serving the food).

Tip: To store leftovers, keep the soup and noodles separate. Otherwise, the noodles will soak up all the broth.
 

Nutrition Facts

Slow Cooker Hearty Chicken Noodle Soup
CaloriesCalories
329 Per Serving
ProteinProtein
32g Per Serving
FiberFiber
4g Per Serving
×
Calories 329
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 113 mg
Sodium 225 mg
Total Carbohydrate 38 g
Dietary Fiber 4 g
Sugars 4 g
Added Sugars 0 g
Protein 32 g

Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat

Ingredients

Servings   8   Serving Size   2 cups

  • 2 pounds boneless, skinless chicken breasts, all visible fat discarded
  • 3 cups sliced carrots (around 1 pound)
  • 3 cups chopped celery
  • 2 medium zucchini, diced
  • 1 14.5-ounce can fat-free, low-sodium chicken broth
  • 6 cups water
  • 3 bay leaves
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup chopped fresh dillweed OR
  • 2 tablespoons dried dillweed, crumbled
  • 12 ounces dried whole-grain egg noodles

Directions

Tip: Click on step to mark as complete.

  1. Put the chicken in a large slow cooker. Top with the carrots, celery, zucchini, broth, water, bay leaves, Italian seasoning, garlic powder, pepper and salt. 
  2. Cook, covered, on low for 8 hours or on high for 4 hours.
  3. Transfer the chicken to a large cutting board. Discard the bay leaves. Stir in the dill. Turn off the heat. Let the soup stand, covered, to keep warm. 
  4. Meanwhile, prepare the egg noodles using the package directions. 
  5. When the chicken is cool enough to handle, cut it into bite-size pieces. Stir it into the soup.
  6. Place the noodles in serving bowls. Ladle the soup over the noodles. 

Keep it Healthy: Instead of salting the cooking water when you prepare noodles and pasta, try flavoring it with dried Italian seasoning, other herbs, salt-free lends, a squeeze of fresh lemon juice or a bay leaf (be sure to discard the bay leaf before serving the food).

Tip: To store leftovers, keep the soup and noodles separate. Otherwise, the noodles will soak up all the broth.
 

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