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.

Sarah Epperson
Source:, November 2019


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

256.4 calories; protein 23.7g 47% DV; carbohydrates 29g 9% DV; exchange other carbs 2; dietary fiber 3.8g 15% DV; sugars 4.1g; fat 4.8g 8% DV; saturated fat 1.5g 8% DV; cholesterol 47.5mg 16% DV; vitamin a iu 1037.9IU 21% DV; vitamin c 37.8mg 63% DV; folate 26.9mcg 7% DV; calcium 93.1mg 9% DV; iron 2mg 11% DV; magnesium 27.2mg 10% DV; potassium 516.2mg 15% DV; sodium 662.7mg 27% DV; thiamin 0.1mg 8% DV.

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What a great spin on chicken noodle soup. Read More