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Grandma's Chicken Noodle Soup

Serves: 6
Total Calories: 781

Ingredients

3/4 pound boneless, skinless chicken thigh, cut into 1-inch pieces
2 medium stalks celery (with leves), sliced (1 1/4 cup)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 (14 1/2-ounce) can diced tomato, undrained
1 (14 1/2-ounce) can chicken broth
1 teaspoon dried thyme leaves
1 (10-ounce) bag frozen green peas
1 cup frozen home-stlye egg noodles (from 12-ounce bag) or 1 cup uncooked fine egg noodles or 1 cup uncooked instant rice
1 tablespoon chopped fresh parsley

Directions:

1. Spray 10-inch skillet with cooking spray heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
2. Mix chicken and remaining ingredients except peas, noodles and parsley in 3 1/2- to 4-quart slow cooker.
3. Cover and cook on low heat setting 6 hours 30 minutes to 7 hours.
4. Stir in peas and noodles. Cover and cook on low heat setting about 10 minutes or until noodles are tender. Stir in parsley just before serving.
1 SERVING: Calories 200 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 45mg:
Sodium 510mg Carbohydrate 20g (Dietary Fiber 4g) Protein 20g o % Daily Value: Vitamin A 54% Vitamin C 14% Calcium 6% Iron 16% o Exchanges: 1 Starch, 2 Very Lean Meat, 1 Vegetable,
1/2 Fat o Carbohydrate Choices: 1

together
time

Find out which foods float and which foods sink when you set out toppers to add to soup. Try small crackers, popped popcorn, shelled sunflower nuts, bacon pieces, olives or bite-size pieces of cooked veggies. A yummy experiment!



Nutritional Facts:

Serves: 6
Total Calories: 781
Calories from Fat: 118

This Grandma's Chicken Noodle Soup recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.


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