Easy (and Healthy) Crockpot Chicken Noodle Soup

Ra Chicken Soup

This chicken noodle soup uses yolk-free noodles that are made with whole grains, and it’s a little heavier on veggies than most. It also uses a no-salt added chicken stock to keep the sodium more reasonable. It’s perfect for when you’re caring for someone with a cold or the flu, or anytime you need some comfort food!


1 lb skinless, boneless chicken breast
4 medium carrots, sliced into coins
4 celery stalks, sliced
1 small yellow onion, diced
8 cups chicken stock, unsalted
½ tsp onion powder
1 tsp garlic powder
½ tsp black pepper
½ tsp celery salt
½ tsp dried thyme
2 tsp dried parsley or 2 Tbsp chopped fresh parsley
12 oz whole-wheat, yolk-free egg white noodles

  1. In the order listed above, add all ingredients except noodles to a 6-quart slow cooker, and cook on high for 4 hours (or on low for 6-8 hours).
  2. Bring 5 quarts of water to boil over high heat on the stove. Boil noodles according to package instructions (typically around 10-12 minutes). Drain.
  3. Taking lid off of slow cooker, use 2 forks to shred chicken.
  4. Add noodles to slow cooker, replace lid, and continue to cook for another 15 minutes on low.
Nutritional information (per serving)

Makes 8 servings.

Calories 270, Total Fat 3.5 g, Trans Fat 0 g, Cholesterol 45 mg, Sodium 230 mg, Total Carbohydrate 35 g, Dietary Fiber 1 g, Total Sugars 4 g, Added Sugars 0 g, Protein 27 g, Calcium 18 mg, Iron 2 mg, Potassium 554 mg

Source: Dietitian Anna Taylor, MS, RD, LD

This article was written by Ann Milanowski from Cleveland Clinic and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

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