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Mom's Homemade Chicken Soup

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Mom's Homemade Chicken Soup
  • Prep 20 min
  • Total 7 hr 50 min
  • Servings 4
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Come home to this filling homemade chicken and veggie soup – a delicious slow-cooked dinner.
Updated Nov 22, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

280 Calories, 7g Total Fat, 37g Protein, 21g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
18%
18%
Exchanges:
1 Starch; 1 Vegetable; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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