Chicken and Vegetable Noodle Soup

Name: Chicken and Vegetable Noodle Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless); 1 tablespoon olive oil; 1 yellow onion (large, chopped); 2 carrots (peeled and sliced); 2 celery stalks (sliced); 2 clove garlic (minced); 6 cup vegetable broth; 1 teaspoon dried thyme; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup frozen peas; 1 cup gluten-free pasta (egg-free, such as fusilli or elbow macaroni); 0.25 cup fresh parsley (chopped, for garnish)

A warm and comforting chicken noodle soup, loaded with tender chicken pieces and an abundance of vegetables in a savory broth, using gluten-free noodles for a wholesome meal.

Prep: 15 min
Cook: 4 hr
Total: 4 hr 15 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.32/serving

Dietary

Dairy-Free
Egg-Free
Nut-Free
Gluten-Free
Low-Saturated-Fat
Low-Fat
Low-Sugar
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless)
1 tablespoon olive oil
1 yellow onion (large, chopped)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
2 clove garlic (minced)
6 cup vegetable broth
1 teaspoon dried thyme
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup frozen peas
1 cup gluten-free pasta (egg-free, such as fusilli or elbow macaroni)
0.25 cup fresh parsley (chopped, for garnish)

Instructions

Place the boneless, skinless chicken breast, olive oil, chopped yellow onion, sliced carrots, sliced celery stalks, and minced garlic into a 6-quart or larger slow cooker.
Pour in the vegetable broth and season with dried thyme, salt, and black pepper. Stir gently to combine.
Cover and cook on LOW for 4-6 hours, or on HIGH for 2.5-3.5 hours, until the chicken is cooked through and easily shreddable.
Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Add the frozen peas and gluten-free egg-free pasta to the slow cooker. Increase the heat to HIGH (if not already on high) and cook for another 15-20 minutes, or until the pasta is tender.
Taste and adjust seasonings as needed. Ladle the hearty chicken and vegetable noodle soup into bowls and garnish with fresh parsley if desired.

Notes

If preparing for meal prep, cook the pasta separately and add it when reheating to prevent it from becoming mushy.

Nutrition (per serving)

Calories: 268
Protein: 28.2 g
Carbohydrates: 25.7 g
Fat: 5.7 g
Fiber: 2.9 g
Sodium: 1024 mg
Saturated Fat: 0.8 g
Sugar: 5.6 g
Cholesterol: 80 mg