Slow Cooker Chicken Vegetable Soup

So one of my goals now that we are in the new house is to start making more smart decisions on food. While building the house and moving we ate like crap. We ate out more than in, we didn't pay any attention to what we were eating and we both have gained some weight from that and just feel terrible.I found this recipe on Facebook for Chicken Vegetable Soup the other day, it was originally from the Simple Nourished Living website and it sounded pretty good so I decided to make it with just a few changes.We followed the recipe as written except I replaced the Cole Slaw with Wheat Egg Noodles and I used a frozen mixed vegetables instead of just frozen peas.Ingredients:

1½ pounds raw boneless skinless lean chicken breasts
½ teaspoon salt
⅛ teaspoon black pepper
½ cup finely diced onion
2 carrots, chopped
3 cups egg noodles (wheat)
2 cans (14 to 15 ounces each) low sodium chicken broth
1 can (14 to 15 ounces) Cannellini (white kidney) beans, drained and rinsed
1 can (14 to 15 ounces) stewed tomatoes, not drained
1 cup frozen veggies
1 teaspoon dried thyme leaves
1 bay leaf
Evenly season chicken with ¼ teaspoon salt and the pepper. Place all ingredients in the crock pot and stir. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 - 8 hours, until chicken is fully cooked and the vegetables are tender.
Remove and discard the bay leaf. Remove the chicken and place in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot and stir into the soup.
Season to taste with salt and pepper.
According to the original post (linked above) the nutrient value is as follows:Per Serving (1 cup): 150 calories, 1g fat, 15g carbs, 4 g fiber, 20.g protein and 3 Weight Watchers Points Plus.