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
- 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 two forks to shred chicken.
- Add noodles to slow cooker, replace lid, and continue to cook for another 15 minutes on low.
Nutrition information (per serving)
Makes 8 servings
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
— Dietitian Anna Taylor, MS, RD, LD.