Slow Cooker Chicken Vegetable Soup with Egg Noodles

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 teaspoons pepper
• 1 can diced tomatoes , 14.5 ounce
• 2 cups chicken broth , or more as needed
• 2 ounces dried egg noodles

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Cover and cook on Low for 7 hours.

4. 4

   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.

5. 5

   When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.