Low Fat Roasted Chicken Noodle Soup for the Crock Pot
Warm, comforting, and incredibly easy to make, this Low Fat Roasted Chicken Noodle Soup for the Crock Pot is the perfect wholesome meal to soothe your soul. Packed with tender shredded chicken breasts, vibrant diced vegetables, and a medley of fragrant herbs like thyme and parsley, this light yet satisfying soup is simmered to perfection in a rich, low-sodium chicken broth. The recipe is designed for the convenience of a slow cooker, requiring minimal prep and delivering maximum flavor as it slowly develops over hours. Wide egg noodles are added toward the end for that classic, hearty touch, while a sprinkle of fresh parsley brightens every bowl. With just 15 minutes of prep time and a focus on low-fat ingredients, this soup is perfect for busy weeknights or when you need a healthy, homey dish to warm you up. Ideal for meal prep or comforting a crowd, it’s a low-calorie, flavorful way to stay cozy and well-fed!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 cups Low-sodium chicken broth
- 3 medium Carrots, peeled and diced
- 3 medium Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 piece Bay leaf
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Wide egg noodles
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Place the boneless, skinless chicken breasts at the bottom of your crock pot.
Pour the low-sodium chicken broth over the chicken breasts.
Add the diced carrots, celery, onion, and minced garlic to the crock pot.
Sprinkle in the dried thyme, dried parsley, salt, black pepper, and add the bay leaf to the mixture.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, carefully remove it from the crock pot and shred it with two forks. Return the shredded chicken to the pot.
Add the wide egg noodles to the crock pot and stir. Let the soup cook on high for an additional 20-25 minutes, or until the noodles are tender.
Remove the bay leaf, taste the soup, and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
