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Slow Cooker Chicken Noodle Soup


  • Author: Jenna
  • Yield: 6 to 8 1x
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Ingredients

  • 3 14oz. cans of chicken broth (less sodium, fat-free) 
  • 1 10oz can of cream of chicken soup (98% fat free)
  • 2 to 3 medium sized boneless, skinless chicken breasts
  • 1/4 tsp. ground pepper
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 1/2 cup  carrots, peeled and diced
  • 1/2 cup celery, diced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon of dried rosemary 
  • 4  oz egg noodles
  • 4oz cream cheese (1/3 less fat)

Instructions

  1. To a slow cooker, add the chicken broth and everything else up to the dried rosemary. 
    Cook on low for 4 to 6 hours. 
  2. Take the chicken breasts out of the pot and shred the chicken with two forks. Then add the chicken back into the slow cooker with the egg noodles. 
  3. Cut the cream cheese into cubes and add that into the slow cooker as well.  
  4. Continue cooking the soup until the egg noodles are al dente and the cream cheese has melted into the soup.  An extra 10 to 20 minutes. 
  5. Serving size 1 ½ cups.

Notes

myWW points: Blue 5; Green 6;  Purple  5

  • Category: Easy
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 212
  • Sugar: 2g
  • Fat: 11g
  • Saturated Fat: 5g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 15g

Keywords: slow cooker chicken noodle soup