Mom's Homemade Chicken Soup

Mom's Homemade Chicken Soup

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

Prep Time

20

Minutes

Total Time

7:50

Hrs:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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:

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