Easy, and very tastey. Good on a cold day.
Grandma's Chicken Noodle Soup
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- 3/4lb boneless skinless chicken thighs, cut into 1-inch pieces
- 2medium stalks celery (with leaves), sliced (1 1/4 cups)
- 1large carrot, chopped (3/4 cup)
- 1medium onion, chopped (1/2 cup)
- 1can (14.5 oz) diced tomatoes, undrained
- 1 3/4cups Progresso chicken broth (from 32-oz carton)
- 1teaspoon dried thyme leaves
- 1box (9 oz) Green Giant frozen baby sweet peas
- 1cup frozen home-style egg noodles (from 12-oz bag)
- 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.
This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.
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Grandma's Chicken Noodle Soup Recipe at a Glance
- COURSE: Soups/Stews