Healthy Crockpot Chicken Vegetable Noodle Soup

A nourishing and satisfying soup made with tender chicken, vibrant vegetables, and savory herbs, perfect for cozy family dinners.

Prep Time 15

Cook Time 8

Total Time 8 15

Course Dinner, Soup

Cuisine American

Servings 6 servings

Calories 250 kcal

2 cups chicken breast, boneless and skinless (about 1 pound)
4 cups low-sodium chicken broth
1 cup water
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 cloves garlic, minced
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 leaf bay leaf
1 cup whole-grain egg noodles or your choice of noodles gluten-free options available
to taste Salt and pepper
to garnish Fresh parsley optional

Start by dicing the vegetables — carrots, celery, onion, and zucchini. Trim the green beans and set all the vegetables aside for easy access during cooking.

Place the boneless, skinless chicken breasts at the bottom of the crockpot.
Pour 4 cups of low-sodium chicken broth over the chicken, then add 1 cup of water.
Add the diced carrots, celery, onion, minced garlic, green beans, and zucchini on top of the chicken.
Sprinkle the dried thyme, oregano, and add the bay leaf.

Sprinkle salt and pepper to taste. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Check the chicken around the halfway mark to ensure it’s cooking thoroughly.

Once the chicken is fully cooked, remove it from the crockpot and shred it with two forks.
Return the shredded chicken to the pot and stir in the whole-grain egg noodles.
Cook for an additional 30 minutes on high or until the noodles are tender.
Taste your soup and adjust seasoning with more salt or pepper if needed. Remove the bay leaf.

Use fresh ingredients for the best flavor and texture. Control the sodium with low-sodium broth. Store leftovers in an airtight container.

Keyword Chicken Noodle Soup, Comfort Food, Crockpot Soup, Healthy Soup, Vegetable Soup