Slow Cooker Chicken Noodle Soup
500 mins (prep 20, cooking 480)
12 ingredients
14 servings
This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.

Categories:  pasta,-rice-and-grains , crock-pot , poultry , equipment , soups-&-stews , pasta , low-carb , stocks , low-in... , chicken , low-calorie , whole-chicken , meat ,
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Serving Size (53.49 g)
Servings 14
Amount per Serving
Calories 15.7 Calories from Fat 0.63
% Daily Value *
Total Fat 0.07g 1.48%
Saturated Fat 0.02g 1.28%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 691.84mg 403.57%
Total Carbohydrate 3.54g 16.54%
Dietary Fiber 1.05 g 58.93%
Sugars 1.83 g %
Protein 0.42g 11.88%
Vitamin A 2406.75IU% Vitamin C 2.28mg%
Calcium 16.85mg% Iron 0.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
canned chicken broth, dried thyme, fresh ground black pepper, wide egg noodles