February 16, 2021

Back to the classics — warm up this winter with slow-cooker chicken noodle soup.


End these cold winter days with a healthy, homemade chicken noodle soup for dinner. Pair with some whole grain bread, low-fat cheese and fruit for a complete meal.

To boost your vegetable intake, try adding other types of veggies such as zucchini, leeks, peas, broccoli or green beans. Kids may enjoy other types of uniquely-shaped noodles such as tortellini or bowties instead of egg noodles.

Slow-Cooker Chicken Noodle Soup
Recipe Type: Dinner
Cuisine: Soup
Author: Adapted from Pip and Ebby
Serves: Servings: 13
  • 2 boneless skinless chicken breasts
  • 5 carrots, peeled and sliced
  • 5 celery stalks, chopped
  • 1 yellow onion, chopped
  • 2, 32-ounce containers low-sodium chicken broth
  • 3 cloves garlic, minced
  • ¼ cup flat-leaf parsley, finely chopped
  • 1 teaspoon thyme
  • Salt and pepper (to taste)
  • 8 ounces egg noodles
  1. Combine together the chicken, carrots, celery, onion, chicken broth, garlic, parsley, thyme, and salt and pepper (if desired) into a slow-cooker.
  2. Cook on high for 4-5 hours or low for 7-8 hours.
  3. Remove chicken breasts and shred approximately 10-15 minutes before cook time is up. Add back into slow-cooker, along with the egg noodles.
  4. Cook until egg noodles are done.
Serving size: 1 cup Calories: 114 Fat: 2 grams Saturated fat: 1 gram Trans fat: 0 grams Carbohydrates: 10 grams Sugar: 2 grams Sodium: 102 milligrams Fiber: 1 gram Protein: 14 grams Cholesterol: 36 milligrams