Slow-Cooker Chicken & Vegetable Noodle Soup This slow-cooker chicken noodle soup fits nicely into the Mediterranean diet thanks to plenty of vegetables, lean chicken breast and whole-wheat pasta. Pair it with a salad and toasted whole-grain bread for an easy, healthy dinner.


15 mins


3 hrs 50 mins




  • 1 pound boneless, skinless chicken breast
  • 1 (14 ounce) can no-salt-added fire-roasted diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 ½ cups chopped yellow onion
  • 1 cup chopped orange bell pepper
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 1 bay leaf
  • 6 ounces whole-wheat rotini pasta
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • ½ cup grated Parmesan cheese


    Step 1

    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.

    Step 2

    Meanwhile, stir pasta into the mixture in the slow cooker; cover and cook on High until the pasta is tender, about 30 minutes.

    Step 3

    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.


4-qt. slow cooker

Nutrition Facts

Serving Size: about 2 cups Per Serving: 256 calories; protein 23.7g; carbohydrates 29g; dietary fiber 3.8g; sugars 4.1g; fat 4.8g; saturated fat 1.5g; cholesterol 47.5mg; vitamin a iu 1037.9IU; vitamin c 37.8mg; folate 26.9mcg; calcium 93.1mg; iron 2mg; magnesium 27.2mg; potassium 516.2mg; sodium 662.7mg; thiamin 0.1mg. Exchanges:

2 lean protein, 1 1/2 starch, 1 1/2 vegetable, 1/2 high-fat protein


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