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Slow Cooker Creamy Chicken Noodle Soup

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Slow Cooker Creamy Chicken Noodle Soup

Course Dinner
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 people
Calories 289kcal

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 cups unsalted chicken stock
  • 4 ounces diced yellow onion
  • 6 ounces diced celery
  • 8 ounces sliced carrot
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup low-fat 1% milk
  • 1/4 cup all-purpose flour
  • 10 ounces uncooked wide egg noodles
  • 1 cup frozen peas
  • 2 Tablespoons chopped fresh parsley

Instructions

  • Spray a 6-quart slow cooker with nonstick cooking spray. Place chicken in the slow cooker and season with salt and pepper.
  • Pour chicken stock over the chicken then add onion, celery, carrot, thyme, rosemary and bay leaves; stir to combine. Cover and cook on low for 6-8 hours.
  • After cooking, remove bay leaves and reserve 1 cup of liquid from the slow cooker then shred chicken using two forks.
  • In a small bowl, whisk together yogurt, milk, flour and reserved broth then stir into the slow cooker. Stir in egg noodles and peas then cover and cook for an additional 30-60 minutes or until pasta is tender and soup has thickened.
  • Garnish with parsley before serving.

Notes

MFP: MFF Slow Cooker Creamy Chicken Noodle Soup

Nutrition

Serving: 15.4ounces | Calories: 289kcal | Carbohydrates: 34.9g | Protein: 29.4g | Fat: 3.5g
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