MOM'S HOMEMADE CHICKEN SOUP

Mom's Homemade Chicken Soup image

Come home to this filling homemade chicken and veggie soup - a delicious slow-cooked dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h50m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 medium stalk celery, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 1/2 cups baby-cut carrots
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme leaves
1 can (49 1/2 ounces) ready-to-serve chicken broth
1 cup frozen green peas
1 cup fine egg noodles

Steps:

Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
Mix all ingredients except peas and noodles in 3 1/2- to 4-quart Crock-Pot slow cooker.
Cover and cook on low heat setting 6 1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center.
Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 80 mg, Fiber 4 g, Protein 37 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 2680 mg