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Slow Cooker Chicken Vegetable Soup with Egg Noodles

4

465 min

Slow Cooker Chicken Vegetable Soup with Egg Noodles

Slow Cooker Chicken Vegetable Soup with Egg Noodles Photo 1

Time

465 min

Serving

4 persons

Calories

176

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
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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  1. 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.
    Slow Cooker Chicken Vegetable Soup with Egg Noodles Photo 2
  2. 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.
    Slow Cooker Chicken Vegetable Soup with Egg Noodles Photo 3
  3. Cover and cook on Low for 7 hours.
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  4. 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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  5. When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.
    Slow Cooker Chicken Vegetable Soup with Egg Noodles Photo 6

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