Healthy Chicken and Vegetable Noodle Soup

Being a chick who loves her crockpot, I thought it was time to venture out from my usual chicken+sweet potatoes, or my crockpot summer chili (since it’s turning fall and all probably a good idea). I’ve always been a fan of chicken noodle soup but couldn’t quite find a recipe that sounded good or looked healthy enough. So what to do? I just started pulling ingredients from my cupboard and this is what I got!


Don’t let the picture fool you, this is actually delicious!

  • 8 oz whole wheat penne pasta dry (I used Barilla)
  • 2 cans 33% reduced sodium Natural Goodness Chicken Broth
  • 1 can Wild Oats Organic pinto beans
  • 12 oz chicken breast (roughly 2-3 breasts)
  • 1 cup canned sweet peas
  • 1 cup canned low sodium green beans
  • 10 sliced baby carrots
  • 1 tsp of each ground cumin, garlic salt, chili powder

Put all ingredients into a slow cooker to cook on low for 8 hours. If cooking for longer than 8 hours or on high, add noodles about halfway through cook time to avoid over cooking

Yields 5 servings

Serving size: 2 1/4 Cup // 235 calories // 24g protein // 30g carb// 2g fat

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