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Low Sodium Slow-Cooker Chicken Noodle Soup

Low Sodium Slow-Cooker Chicken Noodle Soup

Christopher Lower
A classic comfort food, this recipe for slow-cooker chicken noodle soup is full of lean, high quality protein and nutritious vegetables. 
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 289 kcal

Ingredients
  

  • 1 1/2 pounds Boneless, Skinless Chicken Breasts fresh & not frozen
  • 6 medium Carrots peeled and thinly sliced (about 2 cups)
  • 1 medium Yellow Onion finely chopped
  • 4 stalks Celery thinly chopped
  • 4 cloves Garlic minced
  • 2 tbsp Olive Oil Extra Virgin
  • 1 cup Water
  • 1 tsp Thyme dried
  • 6 cups Low-Sodium Chicken Broth
  • 1/2 tsp Sage dried
  • 1/2 tsp Rosemary dried & crushed
  • 2 Bay Leaves
  • 1/4 tsp Celery Seed finely crushed
  • 1 tsp Black Pepper fresh ground
  • 2 cups Egg Noodles wide, uncooked
  • 1/4 cup Fresh Parsley chopped

Instructions
 

  • Add the chicken, carrots, onion, celery, and garlic to the slow cooker. Drizzle the olive oil over ingredients and mix to coat with the oil.
  • Add the chicken broth, water, thyme, rosemary, sage, celery seed, bay leaves, and black pepper. Cover and cook on low for 6-8 hours on low heat.
  • Remove the cooked chicken and let it rest for 10 minutes, then dice or shred into bite size pieces. While the chicken is resting, add the noodles and parsley to the pot, cover, and cook on high for the ten minutes the chicken rests. 
  • Return the diced chicken to the soup and mix in. Serve the soup warm. 

Nutrition

Serving: 1.5cupsCalories: 289kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 79mgSodium: 195mgPotassium: 398mgFiber: 4g
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