Flavorful and low-fat chicken noodle soup made in the slow cooker with carrots, onion, green pepper, and tomatoes! Perfect for a winter warm-up.
Ingredients
- cooking spray:
- medium onion: 1 piece (chopped)
- medium boneless skinless chicken breasts: 2 piece (cut into 1-inch cubes)
- carrots: 2 piece (chopped)
- stalks celery: 2 piece (sliced)
- green bell pepper: 1 piece (diced)
- thyme: 1 tsp (dried)
- pepper: 0.5 tsp
- tomatoes, undrained: 1 can (14.5 ounce can, diced)
- chicken broth: 2 cups (or more if needed)
- ounces dried egg noodles: 2 piece
Metric Conversion
Stages of cooking
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Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.
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Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker; mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.
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Cover and cook on Low for 7 hours.
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While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
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When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.
