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Chicken Noodle Soup

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Course: Dinner
Cook Time: 4 hours 10 minutes
Servings: 12
Calories: 160kcal

Ingredients

  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1/2 lb. carrots (about 4 medium, peeled and sliced)
  • 4 ribs celery (diced)
  • 2 lb. boneless skinless chicken breasts
  • 2 Tbsp. Italian seasoning
  • 1 bay leaf
  • 1/4 tsp. black pepper
  • 8 cups water
  • 6 oz. wide egg noodles
  • Salt to taste
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  • Add the onion, garlic, carrots and celery to a 6-quart slow cooker.
  • Place chicken breasts on top of the vegetables in the slow cooker. Add the Italian seasoning, bay leaf and pepper.
  • Pour 8 cups of water over the ingredients. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
  • After cooking, carefully move the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine and replace the lid. Turn the heat to high if not already.
  • Use two forks to shred the cooked chicken breasts. Return shredded chicken to the slow cooker and stir to combine with the soup. Simmer for 8-10 minutes or until the noodles are tender.
  • Add salt to taste and stir in a handful of chopped parsley for garnish just before serving.

Nutrition

Calories: 160kcalCarbohydrates: 15gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 60mgSodium: 114mgPotassium: 431mgFiber: 2gSugar: 2gVitamin A: 3343IUVitamin C: 4mgCalcium: 64mgIron: 2mg
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Nutrition Facts
Chicken Noodle Soup
Amount per Serving
Calories
160
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
60
mg
20
%
Sodium
 
114
mg
5
%
Potassium
 
431
mg
12
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
19
g
38
%
Vitamin A
 
3343
IU
67
%
Vitamin C
 
4
mg
5
%
Calcium
 
64
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.