Slow Cooker Hearty Chicken and Noodle Soup

 

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) Progresso® chicken broth (4 cups)

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.
• 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.