Go to: Just Slow Cooking Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Chicken Noodle Soup
3/4 pound boneless skinless chicken thighs -- cut into 1" pieces
2 cups sliced celery -- (2 medium stalks)
2 cups chopped carrots
3/4 cup chopped onion -- (1 medium)
14 1/2 ounces ready-to-serve chicken broth -- (1 can)
1/2 teaspoon dried marjoram -- crushed
1 teaspoon dried thyme leaves -- crushed
1/2 teaspoon salt -- optional
2 bay leaves
10 ounces frozen green peas -- (1 pkg.)
1 cup frozen home-style egg noodles
Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet 5 minutes, stirring frequently, until brown.
Mix chicken and remaining ingredients except peas and noodles in 3-1/2 to 4 quart slow cooker.
Cover and cook on low heat setting 6 1/2 to 7 hours or until chicken is no longer pink in center. Stir in peas and noodles; cook about 10 minutes longer or until noodles are tender.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.