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Homemade Chicken Soup
1 tablespoon vegetable oil
1 pound boneless skinless chicken breast halves -- cut into 1" 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 carrots -- quartered
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme leaves
49 1/2 ounces ready-to-serve chicken broth
1 cup frozen green peas
1 cup fine egg noodles
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 slow cooker 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.
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