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:, November 2019

Sarah Epperson


Ingredient Checklist


Instructions Checklist
  • Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, pepper, salt, 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.

  • Meanwhile, stir pasta into the mixture in the slow cooker; cover and cook on High until the pasta is tender, about 30 minutes.

  • 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.


Equipment: 4-qt. slow cooker

Nutrition Facts

256 calories; 4.8 g total fat; 1.5 g saturated fat; 48 mg cholesterol; 663 mg sodium. 516 mg potassium; 29 g carbohydrates; 3.8 g fiber; 4 g sugar; 23.7 g protein; 1038 IU vitamin a iu; 38 mg vitamin c; 27 mcg folate; 93 mg calcium; 2 mg iron; 27 mg magnesium;

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Rating: 5 stars
What a great spin on chicken noodle soup. Read More