Slow Cooker Chicken Vegetable Soup with Egg Noodles Recipe
- 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
- 1/2 teaspoon pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cups chicken broth, or more as needed
- 2 ounces dried egg noodles
step 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.
step 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.
step 3: Cover and cook on Low for 7 hours.
step 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.
step 5: When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.