Grandma's Slow Cooker Chicken Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 390 Minutes |
Ready In: 420 Minutes Servings: 4 |
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Betty Crocker Ingredients:
3/4 lb boneless skinless chicken thighs, cut up into 1-inch pieces |
2 medium stalk celery, sliced (1 cup) |
1 large carrot, chopped (3/4 cup) |
1 medium onion, chopped (1/2 cup) |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 3/4 cups chicken broth |
1 teaspoon dried thyme |
2 cups frozen sweet peas, thawed |
1 cup frozen home-style egg noodles (from 12 oz. bag) |
Directions:
1. Spray 10-inch skillet with cooking spray; heat over medium heat.
2. Cook chicken in skillet about 5 minutes, stirring often, until brown.
3. In a 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
4. Cover; cook on LOW heat for 6 hours 30 minutes to 7 hours.
5. Stir in peas and noodles; increase heat to HIGH; cover and cook about 30 minutes or until noodles are tender; taste and adjust seasoning with salt and pepper.
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