Not a Soup, Not a Stew Chicken |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This comes from The Complete Crockpot Cookbook. My husband loves this hearty soup. It's wonderful for the winter season and for those with the sniffles. I don't put peas in, since DH doesn't like them. Serve with French bread. Ingredients:
2 lbs boneless chicken breasts, cut into bite-sized pieces |
1 onion, chopped |
1 cup chopped celery |
4 garlic cloves, minced |
3 (10 1/2 ounce) cans chicken broth |
1 cup water |
1 1/2 cups frozen mixed vegetables, thawed (broccoli, cauliflower and bean combination) |
1 1/2 cups frozen peas, thawed |
1 1/2 cups frozen carrots, thawed |
1 (8 ounce) package egg noodles, partially cooked |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a skillet, lightly brown the chicken pieces, along with the onion and garlic, in a little olive oil, about 5-8 minutes.
2. Toss in the celery and cook for another 1-2 minutes over medium heat.
3. Transfer to a crockpot and add remaining vegetables (except peas), chicken broth, water, salt and pepper.
4. Cover with lid and cook on high setting for 4-6 hours or on low setting 8-10 hours.
5. Last hour of cooking, add the partially cooked egg noodles and finally the peas, cooking until the noodles are tender, and peas are cooked but not mushy.
6. Adjust seasonings of salt and pepper to your taste.
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