Low Fat Crock Pot Chicken Noodle Soup Recipes

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SLOW COOKER CHICKEN NOODLE SOUP



Slow Cooker Chicken Noodle Soup image

A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.

Provided by Megan S

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 6h

Yield 8

Number Of Ingredients 13

2 pounds skinless, boneless chicken breast halves
8 cups water
2 stalks celery, chopped
1 carrot, chopped
1 green onion, chopped
4 cubes chicken bouillon
4 teaspoons dried parsley
1 bay leaf
1 teaspoon seasoned salt
1 teaspoon salt, or to taste
½ teaspoon dried basil
¼ teaspoon ground black pepper
6 ounces egg noodles

Steps:

  • Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
  • Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
  • Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g

CROCK POT CHICKEN NOODLE SOUP



Crock Pot Chicken Noodle Soup image

An easy, healthy recipe for the best Crock Pot Chicken Noodle Soup! From-scratch, fast to make, and yet so hearty and comforting. A true family favorite!

Provided by Erin Clarke / Well Plated

Categories     Main Course     Soup

Time 4h10m

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken breasts (trimmed of excess fat)
1 teaspoon kosher salt (plus additional to taste)
1/4 teaspoon black pepper (plus additional to taste)
1 small yellow onion (peeled and left whole)
3 medium carrots (peeled and cut into 1/4-inch coins (about 1/2 pound))
2 large celery stalks (thinly sliced)
2 large garlic cloves (minced)
3 stalks fresh rosemary (tied into a bundle for easy removal)
1 bay leaf
7-8 cups low-sodium chicken stock (divided)
6 ounces whole wheat wide egg noodles (about 4 heaping cups)
Chopped fresh parsley

Steps:

  • To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
  • Remove the chicken from slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don't worry if a few of the rosemary leaves are left in the soup). Shred the chicken-a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
  • To cook the noodles on the stove (the best option so that you don't worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup's cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
  • To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
  • Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

Nutrition Facts : ServingSize 1 of 6, about 2 cups, Calories 245 kcal, Carbohydrate 24 g, Protein 29 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 88 mg, Fiber 4 g, Sugar 3 g

LOW FAT CROCK POT CHICKEN NOODLE SOUP



Low Fat Crock Pot Chicken Noodle Soup image

An awesome healthy meal with colors and textures. The peas really do blend very well. I freeze the soup without noodles in 3 cup freezer containers. When added to 2 cups of fresh cooked noodles, it serves two.

Provided by Goodheart

Categories     Chicken Breast

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

64 ounces low sodium chicken broth
1 large yellow onion, chopped
8 medium celery ribs, chopped
3 medium carrots, chopped
16 ounces frozen peas, unbuttered
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 tablespoons parsley flakes
1 1/2 lbs boneless skinless chicken breasts (remove any fat)
18 ounces no yolk noodles

Steps:

  • Add 32 ounces of broth and the chicken to a 6 quart crock pot,
  • Cook on high about 2 hours or until chicken easily shreds.
  • Shred chicken using two forks.
  • Add additional broth, onion, celery, carrots,garlic, and spices except parsley.
  • Cook on high about 2 hours or low 4 hours.
  • Add peas and parsley. Stir.
  • Add black pepper to preferred taste.
  • Serve over 1 cup of cooked noodles per serving.

Nutrition Facts : Calories 162.5, Fat 3.2, SaturatedFat 0.8, Cholesterol 43.6, Sodium 222.9, Carbohydrate 12.9, Fiber 3.5, Sugar 4.6, Protein 21.1

LOW - FAT ROASTED CHICKEN NOODLE SOUP FOR THE CROCK POT



Low - Fat Roasted Chicken Noodle Soup for the Crock Pot image

If you prefer, this recipe can be done on the stove but I recommend cutting the spices in half. In crock pot cooking, dried spices loose some of their kick. This is a great recipe for leftover chicken.

Provided by Audrey M

Categories     Chicken

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13

1 medium chopped onion
2 chopped carrots (bite size pieces)
2 stalks chopped celery (bite size pieces)
4 cups potatoes (bite size) (optional)
2 minced garlic cloves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1 bay leaf
3 (12 ounce) cans reduced-sodium chicken broth
4 cups shredded chicken (or more , I use up my leftovers from a roaster)
2 cups uncooked yolk-free wide egg noodles
1 cup fat-free evaporated milk

Steps:

  • I roast a chicken in a cup of white wine and use the leftover chicken for my soup.
  • See my Chicken in a Pot Recipe for the Crock pot.
  • The wine gives the broth a nice kick.
  • Pour broth and leftover chicken into a bowl and refrigerate.
  • Skim off the fat.
  • Place chicken cut up chicken and broth in crock pot.
  • Pour in three cans of chicken broth and break up gelled chicken and broth.
  • Add all ingredients to slow cooker except noodles and evaporated milk.
  • Cook on High for 4 hours or Low for 6 to 8 hours.
  • Cook noodles on top of stove according to package directions.
  • While noodles are cooking, pour in evaporated milk and blend into soup.
  • Turn crock pot to High to heat milk.
  • Stir in noodles to soup before serving.
  • Enjoy!

Nutrition Facts : Calories 48.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 1, Sodium 75.4, Carbohydrate 7, Fiber 0.7, Sugar 4.2, Protein 4.3

EASY SLOW COOKER CHICKEN NOODLE SOUP



Easy Slow Cooker Chicken Noodle Soup image

This is a hearty and delicious chicken noodle soup that grandma couldn't have made better. It really hits the spot on a chilly evening.

Provided by CHER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 4h45m

Yield 6

Number Of Ingredients 11

4 cups water
3 carrots, sliced
1 large onion, sliced
4 stalks celery, sliced
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
4 skinless, boneless chicken breasts
3 ½ cups egg noodles

Steps:

  • Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker and mix well. Set chicken on top and push down slightly into the liquid.
  • Cover and cook on High for 4 hours or Low for 8 hours.
  • Add noodles and cook on High until noodles are tender, 30 to 45 minutes.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 22.8 g, Cholesterol 61.7 mg, Fat 3 g, Fiber 2.7 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 1172.4 mg, Sugar 3.6 g

HOME-MADE LOW FAT CHICKEN NOODLE SOUP



Home-Made Low Fat Chicken Noodle Soup image

Make and share this Home-Made Low Fat Chicken Noodle Soup recipe from Food.com.

Provided by Apple Girl

Categories     Lunch/Snacks

Time 25m

Yield 1 soup

Number Of Ingredients 7

1 can 99% fat free chicken broth
2/3 can low fat chicken in water
3 cups low fat noodles (whatever kind your heart so desires)
black pepper (to taste)
Lawry's Seasoned Salt (to taste)
basil (to taste)
1/4 onion, diced small

Steps:

  • Put noodles and onions into pan and fill with water until the water is about an inch over the noodles.
  • Add some spices, cook on high until noodles are cooked.
  • Drain the water from the pan, leaving the noodles and onions inside, add a little more spice.
  • Turn off the stovetop.
  • Dump chicken broth into pan.
  • Drain water from the canned chicken.
  • Put the 2/3 of the can into the chicken broth, noodle mixture.
  • Cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling.
  • Remove from heat and serve when sufficiently cooled.

Nutrition Facts : Calories 11.6, Sodium 0.8, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 0.2

LOW FAT CHICKEN NOODLE SOUP FOR 2



Low Fat Chicken Noodle Soup for 2 image

Enjoy this big, "belly warming" bowl of chicken noodle soup! Generous portions, perfect with crackers and a grilled sandwich. I use my Recipe #264657 for the seasoning.

Provided by yogiclarebear

Categories     Clear Soup

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces
2 ounces no yolk noodles, thin shape
3 ounces baby carrots, diced (about 1/2 cup)
1/4 cup diced celery
1/2 cup chopped onion
4 cups fat-free chicken broth
40 g frozen peas
2 teaspoons minced garlic
1 teaspoon poultry seasoning
1/2 teaspoon salt (optional)

Steps:

  • Spray a non-stick pot lightly with cooking spray, and heat over medium.
  • Add vegetables and garlic, and cook for 5-7 minutes.
  • Add chicken and cook an additional 5 minutes.
  • Add chicken broth, seasoning, and salt. Over high heat, bring to a boil. Reduce heat, cover, and simmer for 5-7 minutes.
  • Add noodles and simmer for 10 minutes, until noodles are vegetables are softened.

EASY LOWER SODIUM CROCK POT CHICKEN NOODLE SOUP



Easy Lower Sodium Crock Pot Chicken Noodle Soup image

Very easy Chicken Noodle soup recipe . Make in the morning, Hot and ready when your ready for dinner

Provided by Desert Mermaid

Categories     Vegetable

Time 8h10m

Yield 1 POT, 4 serving(s)

Number Of Ingredients 11

2 raw chicken breasts
4 (15 ounce) cans low sodium chicken broth
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup parsley, chopped
1/4 cup chopped parsnip
pepper
lawrys seasoning salt
garlic powder
8 ounces no yolk dumpling egg noodles

Steps:

  • 1. Chop all veggies and add to crock pot.2. add low sodium chicken broth and meat.3. you can use either raw chicken breasts or left over chicken or turkey.4. add seasonings to taste, i only use a sprinkling of lawrys seasoning salt because i want it to be low sodium.5. cover and cook on low for several hours.6. when you are ready to serve, add egg noodles ,stir and replace lid for about 10 to 15 minutes . dont over cook noodles, stir and serve. easy and tasty. For the seasoning powder , I use Mrs. Dash. I only use just a small sprinkle of the Lawry's because I am trying to lower the sodium. Its very tasty this way, but season to your taste. You can use Left over Chicken Or turkey for this as well. Very Yummy and just as easy as can be.

LOW-CARB SLOW COOKER CHICKEN SOUP



Low-Carb Slow Cooker Chicken Soup image

A well-seasoned, low-carb chicken soup that will make you forget there are no noodles.

Provided by Doc Eggs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

2 pounds skinless, boneless chicken breast, chopped
4 cups chopped zucchini
2 cups chopped celery
2 cups chopped yellow squash
1 cup chopped fresh green beans
1 large sweet onion, chopped
2 teaspoons dried basil
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken broth

Steps:

  • Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
  • Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 8.2 g, Cholesterol 63.1 mg, Fat 3.1 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 0.7 g, Sodium 1429.4 mg, Sugar 3.4 g

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2022-04-24 Campbell Soup Crock Pot Chicken Recipes - Chicken Soup Crock Pot Recipe - Foodgasm Recipes - Then it's time to learn some easy slow cooker recipes. 1 can 10 12 ounces campbells condensed cream of chicken soup or 98 fat free cream of chicken soup 12 cup milk 2 cups cubed cooked . In a busy household, a great dinner recipe prepared with minimal ...
From crumbl-cookies-bakersfield.blogspot.com


BEST EVER SLOW COOKER CHICKEN NOODLE SOUP - THE BUSY BAKER
2017-12-26 Instructions. Add the chicken, onion, carrots, basil, parsley, oregano, thyme, salt and pepper, tomato paste, and chicken stock to your slow cooker. Stir well, cover and cook on high for 2 hours or on low for 3 1/2 to 4 hours. Uncover, stir well and add the pasta. Replace the lid and cook for 15-25 minutes more, just until the pasta is al dente.
From thebusybaker.ca


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