Slow Cooker Chicken Vegetable Soup with Egg Noodles

Name: Slow Cooker Chicken Vegetable Soup with Egg Noodles
Total time: 465
Yield: 4
Ingredients: cooking spray; 1 medium onion, chopped; 2 medium boneless skinless chicken breasts, cut into 1-inch cubes; 2 large carrots, chopped; 2 stalks celery, sliced; 1 green bell pepper, diced; 1 teaspoon dried thyme; 0.5 teaspoon pepper; 1 (14.5 ounce) can diced tomatoes, undrained; 2 cups chicken broth, or more as needed; 2 ounces dried egg noodles

Recipe by Beanie76 from allrecipes.com

Dinner 8 Hr. 45 Mins.

Ingredients

4 servings

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cooking spray
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1 medium onion, chopped
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2 medium boneless skinless chicken breasts, cut into 1-inch cubes
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2 large carrots, chopped
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2 stalks celery, sliced
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1 green bell pepper, diced

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1 teaspoon dried thyme
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0.5 teaspoon pepper
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1 (14.5 ounce) can diced tomatoes, undrained
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2 cups chicken broth, or more as needed
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2 ounces dried egg noodles

Instructions

Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.
Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker; mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.
Cover and cook on Low for 7 hours.
While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.