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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup
Slow Cooker Chicken Noodle Soup
This healthy recipe comes from NDSU Extension Service.


  • 2 c. cooked chicken, chopped
  • 1 ½ c. frozen vegetables (carrots, peas, onions, whatever you like)
  • 2 (14-oz) cans low sodium chicken broth
  • 1 (11-oz) can condensed cream of mushroom soup (with roasted garlic)
  • Salt and pepper to taste
  • ½ tsp. thyme
  • 1 c. pasta of choice


Cut the chicken breast into small pieces. Place chicken into slow cooker with the carrots, onions and peas. Stir in the broth and mushroom soup. Season with pepper and salt. Cover the slow cooker and cook on high for three to four hours or on low for eight to nine hours. To maintain high-quality pasta, cook the pasta in a separate pan on the stove and stir in cooked pasta five minutes before the soup is ready to serve. Serve with whole-wheat crackers.

Makes four servings.

Per serving: 290 calories, 3.5 grams (g) fat, 34 g carbohydrate and 1,190 mg sodium.
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