Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Mediterranean Slow-Cooker
Chicken Noodle Soup
Mediterranean Slow-Cooker Chicken Noodle Soup
About the Recipe
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.
Source: EatingWell.com, November 2019
Ingredients:
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
Getting it done:
Step 1
Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, salt, pepper, 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.
Ingredients:
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
Getting it done:
Step 1
Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, salt, pepper, 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.
About the Recipe
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.
Source: EatingWell.com, November 2019
Nutritional Info
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