Slow Cooker Chicken-Vegetable Noodle Soup Recipe

2020-04-08
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    262
  • Fat

    4.9 g
  • Protein

    22.6 g
  • Carbohydrate

    28 g
  • Cholesterol

    28.3 mg
  • Sodium

    147 mg
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Slow cooker chicken-vegetable noodle soup recipe. This rich in protein, chicken broth-based soup cooked in 6-quart (6 L) slow cooker. Very delicious! You may also like Chicken-Vegetable Soup with Endive:

Slow Cooker Chicken-Vegetable Soup with Endive Recipe

This hearty soup is so simple to make but tastes incredible! Elegant and extremely tasty!!!

Makes 6 servings

Ingredients: 1½ quarts (1½ L) low-sodium fat-free chicken broth or chicken stock, 1½ pounds (720 g) boneless and skinless chicken breasts, cut into cubes, 14½ oz (435 ml) can diced tomatoes, undrained, 2 red potatoes, peeled and diced, 1 large yellow onion, peeled and chopped, 1 rib celery, 1 large carrot, peeled and chunked, 2 large cloves garlic, peeled and minced, 1½ teaspoons (7 ml) dried marjoram leaves, 1/2 teaspoon (3 ml) dried basil leaves, 1/4 cup (60 ml) uncooked orzo, 4 cups (1 L) coarsely chopped curly endive, salt and freshly ground black pepper, to taste

Instructions: In 6-quart (6 L) slow cooker, combine all ingredients, except orzo, chopped endive, and seasoning. Mix well. Cover the cooker and cook on low-heat setting for 6-8 hours, stirring orzo and endive during last 20 minutes to cook.

Turn off slow cooker and open the lid. Season chicken-vegetable soup with salt and black pepper. Stir well. Ladle soup into soup bowls. Serve hot.

Slow Cooker Chicken-Vegetable Noodle Soup Recipe

You may also like Chicken Noodle Soup or Shrimp-Stuffed Endive Leaves

Ingredients

  • 8 cups (2 L) chicken broth
  • 1/2 pound (240 g) boneless and skinless chicken breast, cubed
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried rosemary leaves
  • 1 teaspoon balsamic vinegar
  • 4 oz (120 g) cooked noodles
  • salt and freshly ground black pepper, to taste

Method

Step 1

In 6-quart (6 L) slow cooker, combine all ingredients, except noodles and seasoning. Stir well.

Step 2

Cover the cooker and cook on high-heat setting for 4-6 hours, adding noodles during the last 20-30 minutes.

Step 3

Turn off slow cooker and open the lid. Season soup to taste with salt and black pepper. Stir well.

Step 4

Ladle chicken-vegetable soup into soup bowls. Serve hot.

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