Crock Pot Chicken Noodle Soup Recipe – 4 Points +

Crock Pot Chicken Noodle Soup

I’ve been meaning to post this Crock Pot Chicken Noodle Soup Recipe for a while now, but when my husband and kids came down with sore throats, coughs and runny noses this past week, I whipped up a batch for them, and realized I MUST share this recipe…NOW! It’s sooooooo good, and truly the best homemade chicken soup recipe I’ve ever made. It’s an incredibly easy recipe and the flavors are divine. To keep it on the lighter side, I used chicken breasts, but you can use any cut of chicken you’d like. I often do breasts and drumsticks, since my family prefers the dark meat, and I prefer the breast meat. And the key is using a really good egg noodle. I LOVE this egg pasta from Bionaturae….they taste so fresh and light. The next time you need some chicken soup, do yourself (and your body) a favor – skip the can and make this Crock Pot Chicken Noodle Soup instead — it tastes way too good to be just 4 Points + per serving. Enjoy!

Crock Pot Chicken Noodle Soup

Fresh, homemade chicken soup is just what the doctor ordered! And what could be easier than making it in your crock pot? This is a wonderfully delicious, low calorie soup that is an absolute must make.

Ingredients

  • 1 lb skinless, boneless chicken breasts
  • 1 tsp olive oil
  • 8 cups fat free chicken broth
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp dried dill
  • 4 oz egg noodles (I used THIS kind)
  • Juice from 1/2 a lemon
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Combine all ingredients except the egg noodles and parsley in a slow cooker.
  2. Cook on low for 6-8 hours. Remove chicken and chop.
  3. Add egg noodles, parsley and lemon juice to slow cooker, and cook until noodles are tender, about 10-15 minutes. Return chicken to slow cooker, and serve.

Preparation time: 10 minute(s)

Cooking time: 8 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Calories: 160

Fat: 3g

Protein: 16g

Entire recipe makes 8 servings
Serving size is about 1 1/4 cups
Each serving = 4 Points +

PER SERVING: 160 calories; 3g fat; 15g carbohydrates; 16g protein; 2g fiber


Comments

  1. Heather says:

    I didn’t read all the way to the bottom of the instructions and put the lemon juice in with all the other ingredients. Don’t get me wrong, it was still awesome but I could taste the lemon much more since it has been cooking all day. I’ll make this a bunch more.

  2. Amanda Phillips says:

    The chicken is raw Im assuming?

    • Heather says:

      You want it raw because it cooks for so long. One it does cook, it’s super moist and can fall apart with a fork.

  3. Iv been craving chicken noodle soup lately but it’s 105 degrees here and I just got over a cold two weeks ago so I’m not even sick. LOL. Should I still make it?? Haha. Going on the Pinterest board for “make this fall ;)” hehe

  4. The crock pot chicken noodle soup recipe looks delicious. Can’t wait to try it. Thank you for sharing. :)

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