Crockpot Chicken Noodle Soup
CATEGORIES
INGREDIENTS
- 3/4 pound boneless, skinless chicken thighs -- cut into 1" pieces
- 2 cups sliced celery -- (2 medium stalks)
- 2 cups chopped carrots
- 3/4 cup chopped onion -- (1 medium)
- 14 1/2 ounces ready-to-serve chicken broth -- (1 can)
- 1/2 teaspoon dried marjoram -- crushed
- 1 teaspoon dried thyme leaves -- crushed
- 1/2 teaspoon salt -- optional
- 2 bay leaves
- 10 ounces frozen green peas -- (1 pkg.)
- 1 cup frozen home-style egg noodles
DIRECTIONS
- Spray 10-inch skillet with cooking spray; heat over medium heat.
- Cook chicken in skillet 5 minutes, stirring frequently, until brown.
- Mix chicken and remaining ingredients except peas and noodles in 3-1/2 to 4 quart slow cooker.
- Cover and cook on low heat setting 6 1/2 to 7 hours or until chicken is no longer pink in center.
- Stir in peas and noodles; cook about 10 minutes longer or until noodles are tender.