GRANDMA'S SLOW-COOKER CHICKEN NOODLE SOUP

Grandma's Slow-Cooker Chicken Noodle Soup image

Make great soup just like the old days! Canned broth, diced tomatoes and frozen sweet peas lend to its convenience.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h20m

Yield 4

Number Of Ingredients 9

Previous Next

Ingredients

3/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 medium stalks celery, sliced (1 cup)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
2 cups frozen sweet peas, thawed
1 cup frozen home-style egg noodles (from 12-oz bag)

Steps:

Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
In 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 90 mg, Fiber 5 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 9 g, TransFat 0 g