Lemony Chicken Noodle Soup

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings


  • 12 boneless skinless chicken thighs cut into 2-inch cubes
  • 2 large red onion chopped
  • 2 large carrot chopped
  • 2 stalks celery chopped
  • 1 large =zucchini chopped
  • 1/2 lemon zested
  • 6 cups low sodium chicken broth
  • Sea salt and freshly ground pepper to taste
  • 2 teaspoons thyme
  • 1 pound egg noodles
  • 1/2 cup grated Parmigiano-Reggiano cheese


  • In a large slow cooker, add the first 9 ingredients (chicken through thyme) and cook on low for 7 hours, add egg noodles and cook an additional hour until chicken is cooked through.
  • Serve with grated Parmigiano-Reggiano cheese.


SERVING SUGGESTION: Whole grain rolls with butter.
VEGETARIAN: Use canned white beans instead of chicken thighs and vegetable broth instead of chicken broth.
GLUTEN FREE: Make sure the egg noodles are gluten free
NUTRITION: 479 Calories; 11g Fat; 55g Protein; 40g Carbohydrate; 4g Dietary Fiber; 184mg Cholesterol; 843mg Sodium. Exchanges: 2 Grain (Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fat.
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