Recipe: Easy (and Healthy) Crockpot Chicken Noodle Soup

Easy and comforting — just the way cold-weather recipes should be
Bowl of chicken noodle soup close up

This chicken noodle soup uses yolk-free noodles that are made with whole grains. Loaded with vegetables, this comfort-in-a-bowl contains no-salt added chicken stock to keep sodium levels low. 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 circles
4 celery stalks, sliced
1 small yellow onion, diced
8 cups chicken stock, unsalted
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried thyme
2 teaspoons dried parsley or 2 tablespoons chopped, fresh parsley
12 ounces 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 two forks to shred chicken.
  4. Add noodles to slow cooker, replace lid, and continue to cook for another 15 minutes on low.

Nutrition information (per serving)

Makes 8 servings

Calories: 270
Total fat: 3.5 g
Trans fat: 0 g
Cholesterol: 45 mg
Sodium: 230 mg
Carbohydrate: 35 g
Dietary fiber: 1 g
Sugar: 4 g
Added sugar: 0 g
Protein: 27 g
Calcium: 18 mg
Iron: 2 mg
Potassium: 554 mg

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Dietitian Anna Taylor, MS, RD, LD.

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