Mom's Homemade Chicken Soup

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

  • Prep Time 20 min
  • Total Time 7 hr 50 min
  • Servings 4

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

  • 1 Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
  • 2 Mix all ingredients except peas and noodles in 3 1/2- to 4-quart Crock-Pot slow cooker.
  • 3 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.
  • 4 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.

Expert Tips

Keep an eye on the clock. For food-safety reasons, slow-cooker recipes containing raw poultry or beef should cook a minimum of three hours.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
80mg
80%;
Sodium
2680mg
2680%;
Total Carbohydrate
21g
21%
(Dietary Fiber
4g
4%
),
Protein
37g
37%
;
% Daily Value*:
Iron
18%;
Exchanges:
1 Starch; 1 Vegetable; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.