Nothing is more comforting then a hot bowl of homemade chicken noodle soup. The only thing better is being able to throwing all the ingredients in the crock pot and having a delicious soup ready for dinner with no work. This chicken noodle soup is choc full of veggies, chicken, and noodles, for hardly any calories per serving. It is a great fill you up without filling you out meal. It is a wonderful, simple, hearty soup.
Bonus: It is one more way to use up the abundance of zucchini everyone seems to have laying around.
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Hearty Crock Pot Chicken Noodle Soup
Makes approximately 8-10, 8 oz. servings (about 1 cup)
- 20 oz. frozen boneless skinless chicken breasts
- 1-1 lb. bag baby carrots
- 3 medium zucchini
- 3 large ribs of celery
- 1 medium yellow onion
- 4 oz. dried shaped pasta (I used shells)
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp garlic salt
- 1-2 tsp salt, to taste
- 8 cups water or chicken broth or veggie broth
- Chop the baby carrots into thirds, or just dice into smaller chunks. Chop celery ribs into pieces similar to the carrots size, and do the same for the onion. Cut the zucchini length wise in half and then cut half moon slices.
- Place all ingredients into the crock pot, except the salt and the dried pasta (the salt can be added at the end and adjusted to taste), and place on high for 6 hours.
- 30 minutes before you want to serve, remove the chicken, shred using two forks, and return to crock pot. Pour in the dried pasta and let cook until desired tenderness is reached.
- Adjust the salt to taste and serve.