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Slow-Cooker Grandma's Chicken Noodle Soup

 19 Ratings
4 Comments
  • Prep Time 15 min
  • Total Time 6 hr 55 min
  • Servings 6
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Slow cooking is the secret to capturing the down-home flavor of chicken noodle soup like Grandma used to make.

Ingredients

3/4
lb boneless skinless chicken thighs, cut into 1-inch pieces
2
medium stalks celery (with leaves), sliced (1 1/4 cups)
1
large carrot, chopped (3/4 cup)
1
medium onion, chopped (1/2 cup)
1
can (14.5 oz) diced tomatoes, undrained
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon dried thyme leaves
1
box (9 oz) frozen baby sweet peas
1
cup frozen home-style egg noodles (from 12-oz bag)

Directions

  • 1 Spray 10-inch skillet with cooking spray; heat over medium heat until hot. Add chicken; cook about 5 minutes, stirring frequently, until browned.
  • 2 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except peas and noodles.
  • 3 Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
  • 4 Stir in peas and frozen noodles. Cover; cook on Low heat setting about 10 minutes longer or until noodles are tender.

Expert Tips

Home-style noodles add old-fashioned appeal to this soup but you can use a cup of uncooked dried fine egg noodles instead.

Chicken thighs are ideal for long, slow cooking because the rich, dark meat doesn’t dry out, as does leaner white meat such as chicken breasts.

Nutrition Information

No nutrition information available for this recipe.

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