| 1 1/2 | pounds boneless skinless chicken thighs |
| 1 | pound baby-cut carrots |
| 1 | teaspoon salt |
| 1/2 | teaspoon dried thyme leaves |
| 1/4 | teaspoon pepper |
| 1 | dried bay leaf |
| 1 | tablespoon instant chopped onion |
| 1 | clove garlic, finely chopped |
| 2 | medium stalks celery, chopped (1 cup) |
| 1 | carton (32 ounces) chicken broth |
| 1 | cup frozen snow (Chinese) pea pods |
| 2 | cups uncooked wide egg noodles |
| 1. | Place chicken, carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery and broth in order listed in 3- to 4-quart slow cooker. |
| 2. | Cover and cook on low heat setting 8 to 9 hours.
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| 3. | Stir in pea pods and noodles. Increase heat setting to high. Cover and cook 20 minutes or until noodles are tender. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker. Remove bay leaf. |
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| Add a teaspoon of grated lemon peel for a Greek touch.
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| Leaving the pieces of carrots big enough for a fork keeps them fresh tasting, not mushy. Be sure to offer a fork when serving this hearty soup. |
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| Top each serving with a spoonful of pesto for an added boost of flavor.
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Nutrition Information:
305 ( 100); 11g ( 3g); 80mg; 1180mg; 20g ( 4g); 31g 20% 1 ; 1 1