Crock Pot Chicken Noodle Vegetable Soup

Crock Pot Chicken Noodle Vegetable Soup

This Crockpot Chicken is hearty and comforting, yet incredibly easy to make!  No need for a can of soup, homemade is the best!

Is there anything more comforting than a big bowl of hearty soup?  There’s something so natural about it, and it brings you right back to childhood.

If the only chicken noodle soup you’ve ever had is a can of good ol’ Campbells, then simply put… you NEED to try a homemade version!  The flavor is so rich, so complex, and it’s incredibly easy to make at home.

chicken vegetable noodle soup

 

By the time dinner rolled around the broth had become an elixir of flavors that were absolutely amazing. The fresh corn cut from the cob gave the soup a sweet corn flavor.  The Parmesan cheese gave the broth a slight cream feel along with a wonder flavor.  I’ll never make soup again without it.  The flavor it gave the broth was incredible.

The last ingredient to go into the soup was the wide noodles.  I boiled them on the stove and added them to the crock pot.  Trust me, it doesn’t get any better than Crock Pot Chicken Vegetable Soup. I hope you make it and love it as much as we did, Enjoy!!

 

chicken noodle and vegetable soup

Ingredients

  • 8 cups chicken broth
  • 11/2 cups shredded cooked chicken
  • 4 medium size carrots sliced
  • 5 fresh tomatoes skins and seeds removed and dice
  • 5 ears fresh corn kernels cut from the cob
  • 1 cup green beans, fresh green beans cut
  • 1 large onion diced
  • 1 small red bell pepper diced
  • 1 Tablespoon dried parsley
  • 2 Teaspoons garlic powder
  • chicken base use as needed
  • salt and pepper
  • rind of parmesan cheese more as needed
  • 8 ounces wide noodles cooked

Instructions

  • Place all ingredients except the wide noodles into the crock pot on low , cover with the lid and cook 6 to 8 hours until tomatoes break down into the broth and vegetables are tender. Taste test during the cooking time, adjusting seasoning, adding chicken base and more parmesan cheese as needed. Cook noodles just before serving and add to the soup. Remove any parmesan cheese that didn’t melt completely and serve. .

Nutrition

Calories: 285kcal | Carbohydrates: 22g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 940mg | Potassium: 493mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 2mg
  • Sumber : https://bunnyswarmoven.net/crock-pot-chicken-noodle-vegetable-soup/
  • Sumber : https://www.spendwithpennies.com/crockpot-chicken-noodle-soup/