Slow Cooker Chicken Vegetable Soup with Egg Noodles Recipe

Chicken Soup with Egg Noodles

Ingredients

• Cooking spray
• 1 medium onion, chopped
• 2 medium boneless skinless chicken breasts, cut into 1-inch cubes
• 2 large carrots, chopped
• 2 stalks celery, sliced
• 1 green bell pepper, diced
• 1 teaspoon dried thyme
• teaspoon pepper
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 cups chicken broth (or more as needed)
• 2 ounces dried egg noodles

Directions

1. Spray a skillet with cooking spray and heat it over medium heat. Add the chicken to the skillet and cook, stirring frequently, for about 4 minutes.
2. Add the chopped onion and cook until the chicken is browned and the onion is slightly translucent, about 3 more minutes. Transfer the mixture to the slow cooker.
3. To the slow cooker, add the carrots, celery, bell pepper, thyme, and pepper. Mix everything together well.
4. Stir in the diced tomatoes and enough chicken broth to cover the vegetables just slightly with liquid. Cover and cook on Low for 7 hours.
5. While the soup is cooking, fill a large pot with lightly salted water and bring it to a rolling boil. Stir in the egg noodles and return to a boil.
6. Cook the pasta uncovered, stirring occasionally, until tender but firm to the bite, about 6 to 8 minutes. Drain and set aside.
7. When the soup has finished cooking, stir in the cooked egg noodles. Cover and cook for an additional 5 minutes until the noodles are warm and tender.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.