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!
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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
- 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).
- 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.
- Taking lid off of slow cooker, use 2 forks to shred chicken.
- 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