Go Back
+ servings
Crock Pot Chicken Noodle Vegetable Soup

Crock Pot Chicken Noodle Vegetable Soup

Course dinner
Cuisine American
Keyword #soup, crock pot apple crisp, homemade soup, slow cooker
Prep Time 30 minutes
6 hours
Servings 8
Calories 285kcal
Author Mary Bostow


  • 8 cups chicken broth
  • 11/2 cups shredded cooked chicken
  • 4 medium size carrots sliced
  • 5 fresh tomatoes skins and seeds removed and dice
  • 5 ears fresh corn kernels cut from the cob
  • 1 cup green beans, fresh green beans cut
  • 1 large onion diced
  • 1 small red bell pepper diced
  • 1 Tablespoon dried parsley
  • 2 Teaspoons garlic powder
  • chicken base use as needed
  • salt and pepper
  • rind of parmesan cheese more as needed
  • 8 ounces wide noodles cooked


  • Place all ingredients except the wide noodles into the crock pot on low , cover with the lid and cook 6 to 8 hours until tomatoes break down into the broth and vegetables are tender. Taste test during the cooking time, adjusting seasoning, adding chicken base and more parmesan cheese as needed. Cook noodles just before serving and add to the soup. Remove any parmesan cheese that didn't melt completely and serve. .


Calories: 285kcal | Carbohydrates: 22g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 940mg | Potassium: 493mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 2mg