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Prep Time:15 minsAdditional Time:3 hrs 35 minsTotal Time:3 hrs 50 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:3 hrs 35 minsTotal Time:3 hrs 50 minsServings:6Yield:6 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:3 hrs 35 mins
Additional Time:
3 hrs 35 mins
Total Time:3 hrs 50 mins
Total Time:
3 hrs 50 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Jump to recipe
Here’s How We Made This Recipe Healthier
Soups tend to be high in sodium. To reduce the sodium content in this chicken noodle soup recipe, we opt for low-sodium broth, which has 40 milligrams of sodium per cup, as compared to regular broth, which has 530 mg per cup. We also cook the chicken in the broth (instead of adding already-cooked chicken), which infuses it with more savory flavor. Italian seasoning blend and fresh basil and parsley add even more flavor. Opting for whole-grain pasta over regular bumps up the fiber too—regular has 3 grams per 2-ounce serving while whole-wheat has 7 grams.
Can I use chicken thighs instead of chicken breasts?
You sure can! Either bone-in or boneless will work here, just remove any skin and trim the fat before adding to the slow cooker. If you use bone-in thighs, use 1¼ pounds (to account for the weight of the bones) and discard the bones when you shred the cooked meat.
Can I use leftover chicken?
What a great idea! So the chicken doesn’t get mushy, skip adding it at the beginning of cooking. Instead, stir in 1 cup of shredded cooked chicken when you add the pasta.
Can I use other vegetables?
Yes, you can. Soup is actually a great way to use up leftover bits of vegetables in your refrigerator. You can add just about anything at the beginning of cooking, but if you want to use up cooked vegetables (say, some leftover roasted carrots) or some particularly soft veggies, such as peas, add those with the pasta in Step 2.
I don’t have rotini pasta, can I use another shape?
Any shape will work here! What a great way to use up part of a box.
Can I make this chicken noodle soup recipe ahead of time?
Can I freeze this chicken noodle soup?
Yes, definitely. Again, we suggest skipping the pasta in the recipe. If you’ll eat the entire batch when you reheat it, you can bring it to a simmer on the stove and then cook the pasta in it before serving. Otherwise, follow the advice above for cooking the pasta separately.
What are some other ways I can flavor this soup?
There are so many ways to season this soup. You could trade the Italian seasoning for curry powder, and serve with cilantro and mint instead of parsley and basil. Or leave it as is and stir in a spoonful of pesto to amp up the basil flavor. Taco seasoning would be another good alternative to the Italian seasoning. If you go that route, cilantro is a good substitute for the fresh herbs, as is cotija cheese for the Parmesan.
I don’t have a slow cooker, can I make this chicken noodle soup on the stovetop?
This recipe was developed for a slow cooker. If you don’t have one, we suggest trying one of these other recipes that were created specifically for the stove:
5-Spice Chicken Noodle Soup
Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup with Rotisserie Chicken
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breast1(14 ounce) canno-salt-added fire-roasted diced tomatoes4cupslow-sodium chicken broth1 ½cupschopped yellow onion1cupchopped orange bell pepper4clovesgarlic, minced1tablespoonItalian seasoning½teaspoonground pepper¼teaspoonsalt¼teaspooncrushed red pepper1bay leaf6ounceswhole-wheat rotini pasta2tablespoonschopped fresh basil2tablespoonschopped fresh flat-leaf parsley, plus more for garnish½cupgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken breast
1(14 ounce) canno-salt-added fire-roasted diced tomatoes
4cupslow-sodium chicken broth
1 ½cupschopped yellow onion
1cupchopped orange bell pepper
4clovesgarlic, minced
1tablespoonItalian seasoning
½teaspoonground pepper
¼teaspoonsalt
¼teaspooncrushed red pepper
1bay leaf
6ounceswhole-wheat rotini pasta
2tablespoonschopped fresh basil
2tablespoonschopped fresh flat-leaf parsley, plus more for garnish
½cupgrated Parmesan cheese
DirectionsCombine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, pepper, salt, crushed red pepper and bay leaf in a 4-quart slow cooker. Cover and cook on High until the chicken is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 3 hours. Remove and discard the bay leaf. Transfer the chicken to a plate; let rest for 10 minutes.Meanwhile, stir pasta into the mixture in the slow cooker; cover and cook on High until the pasta is tender, about 30 minutes.Coarsely shred the chicken and stir it back into the soup, along with basil and parsley. Ladle the soup evenly into 6 bowls; sprinkle with Parmesan and garnish with parsley, if desired.Equipment4-qt. slow cookerOriginally appeared: EatingWell.com, November 2019
Directions
Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, pepper, salt, crushed red pepper and bay leaf in a 4-quart slow cooker. Cover and cook on High until the chicken is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 3 hours. Remove and discard the bay leaf. Transfer the chicken to a plate; let rest for 10 minutes.Meanwhile, stir pasta into the mixture in the slow cooker; cover and cook on High until the pasta is tender, about 30 minutes.Coarsely shred the chicken and stir it back into the soup, along with basil and parsley. Ladle the soup evenly into 6 bowls; sprinkle with Parmesan and garnish with parsley, if desired.Equipment4-qt. slow cooker
Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, pepper, salt, crushed red pepper and bay leaf in a 4-quart slow cooker. Cover and cook on High until the chicken is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 3 hours. Remove and discard the bay leaf. Transfer the chicken to a plate; let rest for 10 minutes.
Meanwhile, stir pasta into the mixture in the slow cooker; cover and cook on High until the pasta is tender, about 30 minutes.
Coarsely shred the chicken and stir it back into the soup, along with basil and parsley. Ladle the soup evenly into 6 bowls; sprinkle with Parmesan and garnish with parsley, if desired.
Equipment
4-qt. slow cooker
Originally appeared: EatingWell.com, November 2019
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Nutrition Facts(per serving)256Calories5gFat29gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
